- Serves: 4
- Ingredient Notes: Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 pound fresh fettuccine
- 4 tablespoons extra virgin olive oil, divided
- 1 pound medium-large prawns, shelled and deveined
- 6 ounces asparagus, julienned into 1 1/2-inch pieces
- 1 large clove garlic, minced
- 1 small red bell pepper, julienned into 1 1/2-inch pieces
- 1 small zucchini, julienned into 1 1/2-inch pieces
- Salt and pepper, to taste
- Grated Parmesan cheese, to taste
Directions
Boil a large pot of water for pasta (try to have cooked pasta ready at the same time as the vegetables). Drain pasta and save 1 cup cooking water.
Heat a large saucepan over medium-high heat. Add 2 tablespoons oil and prawns. Cook 1 to 2 minutes or until prawns change color. Remove prawns, and add remaining olive oil, asparagus and garlic. Toss for 30 seconds. Add peppers and zucchini. Stir together and cook for 2 minutes. Add prawns and salt and pepper to taste. Keep warm.
Toss vegetables, prawns and pasta together, adding cheese to taste and cooking water as needed.
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