Fettuccine with broccoli and spinach
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Fettuccine with broccoli and spinach
  Broccoli    Spinach    Pasta    Vegetables  
Last updated 6/12/2012 12:44:32 AM. Recipe ID 4014. Report a problem with this recipe.
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      Title: Fettuccine with broccoli and spinach
 Categories: Pasta, Vegetables
      Yield: 4 Servings
      1    Bunch spinach, stemmed,
           -well washed
      1    Bunch broccoli, cut into
           -florets, the stems peeled
           -and cubed
      4 sm To md-sized young carrots
    1/2 c  Dry white wine
    1/2 c  Broth
      1    Onion, chopped
      2    Garlic cloves, chopped
           Pinch tarragon
      4 tb Butter, cut into
           -6 to 8 pieces
     12 oz Delicate fettuccine
           -preferably fresh
  Steam spinach until just bright green. Let cool. Squeeze out liquid
  and chop into bite-sized pieces, then arrange in mounds on the edge
  of a serving plate. Steam broccoli florets until bright green and
  still crunchy, remove from steamer and place on platter alongside
  spinach. Dice 2 of the carrots and place in a small saucepan with the
  wine, broth, onion or shallots, garlic and tarragon. Bring to a boil,
  cover, and cook until carrots are tender. Uncover and boil until
  liquid is reduced to about 2 tablespoons: Remove from heat. Mash
  carrots with their liquid, using a fork or food processor. When the
  mixture cools to just warm, whisk in the butter. Set aside. Bring a
  large pot of water to a boil. Add broccoli stems and pasta. It should
  take about 3 minutes for both the pasta and broccoli to be cooked to
  perfection. (Judge doneness by the pasta -- it's better to have the
  broccoli underdone than the pasta overdone.) Meanwhile, finely grate
  remaining carrots. When pasta and broccoli are al dente, drain and
  serve, surrounded by the spinach mounds and broccoli florets. Spoon
  carrot-butter over pasta and vegetables, and sprinkle grated carrot
  over the top. Serve immediately. Serves 4 to 6.

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Recipe ID 4014 (Apr 03, 2005)

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