You’ll be getting the double thumbs up from the whole crew when you make this Browned Butter Fettuccine with Veggies for them. I know…my husband who is my taster and biggest critic gave this the thumbs up, a 10 on a scale of 1 to 10. He said, “it tasted delicious, the flavors were well developed and it was a nice presentation, although you know I don’t care as much about the presentation as you do.” To that I said, “thank you and yes presentation is important because we eat with our eyes first.
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 gluten free fresh fettucini pasta (I get it at Whole Foods, if you can’t find this particular type, use your favorite pasta)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
2 cups baby arugula
6-8 stalks of asparagus
1 cup of cauliflower (when I made this the most recent time, I actually used the what we had left of the Roasted Cacao Cauliflower)
1/3 cup sun dried tomatoes, chopped
2/3 cup grated Parmesan
1/2 cup toasted pine nuts
2 tablespoons capers, rinsed and drained
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of the pasta water.
In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, asparagus, cauliflower, sun-dried tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.