Fresh Fettuccine with Asparagus, Red Peppers, Zucchini and Prawns

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Ingredients

  • 1 pound fresh fettuccine
  • 4 tablespoons extra virgin olive oil, divided
  • 1 pound medium-large prawns, shelled and deveined
  • 6 ounces asparagus, julienned into 1 1/2-inch pieces
  • 1 large clove garlic, minced
  • 1 small red bell pepper, julienned into 1 1/2-inch pieces
  • 1 small zucchini, julienned into 1 1/2-inch pieces
  • Salt and pepper, to taste
  • Grated Parmesan cheese, to taste

Directions

Boil a large pot of water for pasta (try to have cooked pasta ready at the same time as the vegetables). Drain pasta and save 1 cup cooking water.

Heat a large saucepan over medium-high heat. Add 2 tablespoons oil and prawns. Cook 1 to 2 minutes or until prawns change color. Remove prawns, and add remaining olive oil, asparagus and garlic. Toss for 30 seconds. Add peppers and zucchini. Stir together and cook for 2 minutes. Add prawns and salt and pepper to taste. Keep warm.

Toss vegetables, prawns and pasta together, adding cheese to taste and cooking water as needed.

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