Spring Carrot & Fettuccine Noodles
Spring Carrot & Fettuccine Noodles

Spring Carrot & Fettuccine Noodles - Loved ones warmth and closeness may be obtained in simple methods. One particular of them is cooking and serving food for the family members. As a housewife, obviously you don't want to miss a meal together ideal? Cuisine may also be the essential to a happy loved ones, numerous really feel homesick mainly because their cooking has been located elsewhere.

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Spring Carrot & Fettuccine Noodles is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Spring Carrot & Fettuccine Noodles is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook spring carrot & fettuccine noodles using 8 ingredients and 10 steps. Here is how you cook that.

Composition needed to serve Spring Carrot & Fettuccine Noodles:

  1. 2 lbs carrots
  2. 1 lb. fettuccine noodles
  3. 1/2 cup walnuts, chopped
  4. 2 cups chicken broth
  5. 1/2 pkg. Neufchatel cheese (4 oz.)
  6. 1 Tbsp. lemon zest
  7. 1 tsp. lemon juice
  8. to taste Salt and Pepper

Directions to serve Spring Carrot & Fettuccine Noodles:

  1. Begin by toasting walnuts in oven at 350 degrees for about 8 to 10 minutes. Set aside.
  2. Grate your lemon zest and set aside. You will use 1 tsp. Of lemon juice from this lemon as well, so keep close by!
  3. Peel off outer skins of your carrots with a potato peeler and discard.
  4. Using the same utensil, continue to slice off "noodles" from the carrot. Collect all into large bowl. You will be left with odds and ends of carrots. These can be saved for snacking or another use. My brother was eating them as fast as I was peeling them!
  5. In a large pot, cook your fettuccine noodles, drain and set aside.
  6. In a separate pot, whisk together lemon zest and broth until blended. Whisk in salt and pepper. Cut cheese into chunks and add to broth.
  7. Once cheese begins to melt and blend, add in your carrot ribbons. Bring to a boil.
  8. Reduce your heat to medium low and add in the fettuccine noodles. Continue to simmer until liquid is mostly absorbed.
  9. Lastly, add in lemon juice and toasted walnuts. Combine thoroughly.
  10. We served ours as a side for Easter Supper. Enjoy!

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