Saturday, May 29, 2010

Fettuccine Primavera

I went to the Farmer's Market today. I picked up a couple of interesting things. Bok Choy and Devil Carrots. I have never cooked either before tonight. With those 2 ingredients along with yellow squash, zucchini, red onion, scallions and parsley I put together a really good pasta dish.
I sauteed all the vegetables in butter and olive oil. I used fettuccine for the pasta and the sauce was from an epicurious recipe I printed out back in 2003. It is the only recipe you ever need for Fettuccine Alfredo. It was delicious and a nice change from our meat filled menu from the past couple of nights.
Visited my dad today and took some shots of the garden.


Mary Bergfeld said...

I have never before heard of Devil Carrots. Do they have another name? The pasta sounds wonderful and most satisfying. I love the photo of your Dad and the poppies in that last frame. I'm so glad you came to visit today. I hope you'll become a repeat offender. Have a great day. Blessings...Mary

Debi said...

How in the world does his garden look like that, in May?? With this crazy weather?? I am so jealous. Though I have one mean herb garden in my kitchen window. The mint is taking over the blinds! Yes, and what is a devil carrot please? Wish I could have a sample of that pasta. :)

Lucia from Madison said...

I have been checking online and the only thing I can find about "devil carrots" is this - The so called purple carrots, such as Purple Dragon, are modern bred varieties based on the purple carrot; they have yellow interiors. The goal has been to breed carrots with higher carotene content and the same thing is being done with cukes where yellow /orange fleshed ones are now being released. I found that at Perhaps the farmer meant to have the sign say Dragon Carrots instead of Devil Carrots. I also found another recipe for Devil Carrots -
And Debi as for the pasta if you weren't on vacation... :)