Receta en Español

Fettuccine w/ Asparagus & Veg

With Eggplant Bruschetta Topped with Goat Cheese

Vegetarian

A classic dish featuring asparagus, English peas, creamy broth and a sprinkling of Parmesan cheese. Served alongside our eggplant bruschetta with herbed goat cheese, this meal is the perfect combination of light, fresh and filling.

Ingredients

Asparagus

Fettuccine
(Nicola's Fettuccine) (Gluten Free: Jovial Egg Tagliateli Pasta)

White wine cream sauce
(Vegetable broth with reduced white wine and herb infused cream)

English peas

Sun-dried tomatoes

Grated parmesan
Focaccia
(King Arthur’s organic bread flour, water, fresh yeast, olive oil, salt)(GLUTEN FREE: cup4cup gluten-free flour, water, fresh yeast, olive oil, salt)

Eggplant Caponata
(Eggplant, Walla Walla onions, tomatoes, golden raisins, capers, aged red wine vinegar, unrefined sugar, basil, parsley)

Herbed whipped goat cheese

Getting Your Kids Involved:

Kids can help assemble the bruschetta and can toss the finished pasta.

Encouraging Picky Eaters:

To help kids develop their taste buds, let them sprinkle the Parmesan on their pasta, sampling it after each sprinkle until they think it tastes just right!

What You Need

2 Cutting Boards (one for chicken, one for veg)

Salt

Pepper

Vegetable or Canola Oil

9"x13" ovenproof baking dish

Instructions

1Cook Pasta & Prep Asparagus

Preheat oven to 425˚F.

Fill a large pot with water, place over high heat and bring to a boil.

While the water is heating, slice the asparagus into 2-3” pieces. Season the boiling water lightly with salt and add fettuccine. Cook until al dente (3-5 minutes--do not overcook!).

Drain pasta, return it to the pot, and toss with a little bit of olive oil to prevent it from sticking.*

2Cook Sauce

While the pasta is cooking, pour the white wine cream sauce into a small or medium pot (depending on your family size).

Stir in the asparagus and the English peas.

Bring just to a boil, reduce to a simmer.

Cook for 2 minutes and then cover and set aside.

3Bake & Prepare Bruschetta

Slice the focaccia into ¼” thick pieces and lay on a baking sheet. Drizzle lightly with olive oil, sprinkle with salt, and place in the oven. Bake 5-8 minutes or until golden brown.

When focaccia is ready, remove from oven and let cool 4-5 minutes. Then place 1 heaping tablespoon of the eggplant caponata on each slice followed by 1 tsp of herbed whipped goat cheese.

4Serve & Enjoy!!

Pour the sauce over the pasta. Add the sun-dried tomatoes and stir to combine.

Warm pasta over low heat for 1 minute, sprinkle with the Parmesan and serve accompanied by the caponata bruschetta.

Enjoy!

Tips

Don’t rinse the pasta with cold water after draining! The sauce sticks better to noodles that have not been rinsed.

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