Tip: Drain cooked pasta in a colander over a bowl, holding back about 1/2 cup cooking liquid. Allow the pasta to drain a few minutes, and then return it to the pot, and toss it with a little of the reserved cooking liquid; this eliminates the need to add oil to keep the strands of pasta from sticking. Stir the pasta gently with the sauce, adding some of the reserved cooking liquid as needed to keep the pasta moist.
2 cups (1-inch) diagonally sliced asparagus
2 cups sliced carrot
1 1/2 cups snow peas
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
6 cups hot cooked fettuccine (about 10 ounces uncooked pasta)
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 cup chopped fresh parsley
2 tablespoons dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
How to Make It
Drop the first 3 ingredients into a large saucepan of boiling water; cook 2 minutes. Drain and set aside.
Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 2 minutes or until tender. Remove from heat. Add asparagus mixture, fettuccine, 1/4 cup cheese, parsley, wine, salt, and pepper; toss well. Top with remaining cheese.
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