Tomato Fettuccine Pasta Primavera

Description Fettuccini Pasta Primavera
Serves 8

1 small onion, finely chopped
1/2 cup extra-virgin olive oil
2 cloves of garlic minced
1/8 tsp. crushed red pepper
1 zucchini, sliced
1 cup cherry tomatoes sliced in half
2 red peppers, julienne
1 yellow pepper, julienne
8 asparagus, sliced
1/2 cup peas
1 lemon, zested and juiced
1/2 cup vegetable stock
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh Italian parsley, chopped
1 tsp. salt
1 lb. fresh tomato fettuccini pasta
1/2 tsp cracked black pepper
2 Tbsp. freshly grated Parmigiano Reggiano Cheese

Cook pasta in a large pot of salted water until “Al dente” Drain and reserve. Heat in a large skillet the olive oil and sauté the onion until soft. Add the garlic and the crushed red pepper. Add the zucchini, peppers, tomatoes, asparagus and spinach. Cook until the vegetables are soft and start to wrinkle. Add lemon juice & zest and cook for a few minutes. Add the stock, parsley and basil. Cook at high heat to reduce. Toss cooked fettuccini with the prepare sauce and sprinkle with cheese before serving.

Tomato Fettuccini

2 cups all-purpose flour, preferably unbleached
2 large eggs
1/4 cup tomato paste
1 tsp. salt

Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add tomato paste and salt. Use a fork to break up eggs and mix contents of well. Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Knead dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.) Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with index finger. If it springs back, it is done.) Roll out dough and cut into fettuccini pasta.

Sold Out

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.