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Spring Vegetable and Morel Ragout with Spinach Fettuccine

A home-style Spring Vegetable and Morel Ragout with Spinach Fettuccine made with Olive Oil, Shallots, Garlic, Quartered New Potatoes, and Fiddlehead Ferns. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 30
• 4
• 15
• 250
• 250
• 250
• 15
• 500
• 450 g
• 500
• 60
• 30

Method (preview)

1. 1

   In a non-stick pan over medium-high heat, add oil, shallots and garlic.

2. 2

   Season well with salt and pepper and saute until fragrant, about 1 minute.

3. 3

   Add new potatoes, morels, asparagus and fiddleheads (if using) and saute for 4 to 5 minutes or until vegetables begin to brown.

4. 4

   Sprinkle the flour over top and toss well to coat.

5. 5

   Add half the stock and stir well to dissolve flour.

6. 6

   Add remaining stock, stir to mix and bring to a boil.

7. 7

   Reduce heat and simmer for 5 minutes or until vegetables are soft and set aside.

8. 8

   In a stock pot filled with salted water; bring to a boil, add the noodles and cook for 5 to 6 minutes or until al dente tender.

9. 9

   Drain noodles in a colander and shake well to remove excess water.

10. 10

    Sprinkle a little oil on top and stir to mix.

11. 11

    Reheat sauce (thin with additional stock if necessary) and add spinach and sour cream to pan.

12. 12

    Stir well to mix and cook until spinach just wilts, about 1 to 2 minutes.

13. 13

    Add cooked pasta and toss well to coat.

14. 14

    Transfer pasta to four bowls, sprinkle with chives and serve immediately.

15. 15

    From Sublime Vegetarian by Bill Jones; 1999.

16. 16

    This recipe appeared in The Edmonton Journal, 26 May 1999.

17. 17

    MC format by Hallie. Untried.

18. 18

    Contributed to the FareShare Gazette by Hallie; 31 May 2002. www.fareshare.net