Katy Mills®

Vegetable Fettuccine Here’s a springtime-fresh pasta that you can make any time of the year. With World Kitchen’s products putting this together is a snap. Why not combine Microwave and rangetop cooking? We do it all the time. We like whole wheat pasta for this, but regular pasta works great as well. You’ll need an approximately 2 1/2-qt. round Pyrex mixing bowl and a 9 1/2-inch Pyrex Pie Plate, a Revere 8-qt. Stockpot with its companion Stainless-Steel Drainer Insert, and a 4-qt. Pyrex mixing bowl. 2 carrots, peeled or well washed, sliced very thin 2 small zucchini, ends trimmed and sliced very thin 1 small bunch broccoli, cut into small florets with stems thinly sliced 1 pound uncooked fettuccine noodles Salt 2 garlic cloves, minced 2 tablespoons butter 1/2 cup heavy cream Freshly grated Parmesan cheese (about 1/2 cup) 2 tablespoons extra-virgin olive oil 1/2 pint cherry tomatoes, hulled and halved 1 tablespoon chopped fresh basil or 1 teaspoon dried Freshly ground pepper Improvise a steamer by putting the carrots and 2 tablespoons water into the Pyrex bowl. Cover with a 9 1/2-inch Pyrex mixing bowl. Microwave on high for about 3 minutes or until the carrots are just tender but still hold their shape. Use oven mitts remove the pie plate with any steam buildup directed away from you. Drain the carrots and set aside. Repeat this same procedure with the zucchini (less time required) and then with the broccoli. Reserve the steamed vegetables. Cook the fettuccine in boiling salted water until they are tender but still firm. While the noodles are cooking, in a 2-quart Revere saucepan, cook the garlic in the butter over low heat just until it is fragrant – about 1 to 2 minutes. Add the cream and heat until warm. Add the cheese and slowly stir until the cheese melts. Drain the noodles and add them to a 4 3/4-quart Pyrex mixing bowl. Immediately add the olive oil and gently toss to prevent sticking. Add the hot cheese sauce, the cherry tomatoes, and the reserved carrots, zucchini and broccoli. Toss gently to heat the vegetables. Serve at once passing around extra cheese and a pepper mill. If need be this can be briefly reheated in the microwave, although it can be served at warm room temperature. This recipe yields 4 main-dish servings.

CorningwareCorelleAndMore - 4/25/2013

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CorningwareCorelleAndMore - 4/30/2013

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CorningwareCorelleAndMore - 5/1/2013

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CorningwareCorelleAndMore - 5/8/2013