Veggie Fettuiccine Alfredo

I watched Mario Batali make this version of fettucini alfredo on TV a while ago & used it as inspiration for our Sunday supper with my own little flare of course.  Click through for my version of his recipe.

Have a great week & happy October (OMG!!! time flies).

Ingredients

• 1 pound medium asparagus, ends snapped off
• 2 cloves garlic, minced
• 2 cups frozen peas
• 1/2 cup grape tomatoes, halved
• 3 cups fresh baby spinach
• 1 1/4 pounds fresh pasta, cut into tagliatelle or fettucine (get my fresh pasta recipe here)
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/8-inch pieces
• 4 tablespoons olive oil
• Parmigiano-Reggiano
• Salt and freshly ground black pepper

Make it!

1. Using a vegetable peeler, thinly shave the asparagus, making thin horizontal shavings. Set aside.
2. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the fettuccine in the boiling water until tender, 1 to 2 minutes. Drain, reserving about ¼ cup of the pasta water, and place in a large warmed bowl.
3. In a 12- to 14-inch saute pan, heat the butter & oil over medium heat until melted. Add garlic.
4. Add the asparagus cook for 3-4 minutes.
5. Add the rest of the veggies.
6. When the pasta is ready, add it to the saute pan until the pasta is coated with the butter. Add the cheese and toss well. Season with salt and pepper to taste, and serve immediately.