Ingredients
# 1/4 c extra virgin olive oil
# 2 medium green tomatoes
# 3/4 c fresh snap peas
# 1 c spinach leaves
# 3 scallions
# 1 zucchini
# 16 fresh basil leaves
# 1 tbsp roasted garlic
# 1 1/2 c vegetable stock
# salt and pepper
# 1 1/2 lbs fresh fettuccine
# fresh chervil
# fresh oregano
# fresh chives
# asaigo cheese (optional)

Directions

1. What are we making today…and what is your secret to it’s success?

Four-herb fettuccine with green vegetables and shaved asiago cheese. Use seasonal fresh, green herbs and green vegetables. It is especially wonderful if you’re watching your waistline or what a healthy, yet satisfying meal

2. Let’s get started. This is the green vegetables part.

In a large saut pan, heat 1/4 cup extra-virgin olive oil. Add 2 medium peeled green tomatoes, 3/4 cup fresh snap peas, 1 cup spinach leaves, 3 scallions, 1 zucchini and 16 fresh basil leaves. Saute for 2 minutes. Add the 1 tbs. Roasted garlic puree. Add 1 1/2 cups vegetable stock. You can substitute with chicken stock if you want to, but it will not be a vegetarian dish. Bring to a boil and simmer for 2 minutes. Remove from heat and season with salt and pepper.

3. And now, for the pasta?

Strongly recommend using fresh pasta, but you can substitute for boxed pasta. For this dish, I use fresh semolina fettuccine. We have already cooked 1 1/2 lbs of fresh semolina fettuccine for 3 to 4 minutes or until al dente. It is important to drain , but do not rinse! Immediately add pasta to cooked vegetables in saut pan.

Add the chopped fresh chervil, fresh oregano, and fresh chives and toss. Taste and season with salt and pepper to taste.

4. How about some serving suggestions?

Heap equal portions on warm dinner plates. If you want to delicious flavor, shave asaigo cheese over each plate. If you are very concerned about fat and health content, you can serve without the cheese

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