{"id":345,"date":"2011-06-17T20:36:59","date_gmt":"2011-06-18T00:36:59","guid":{"rendered":"http:\/\/recipes.atomicpenguin.net\/?p=345"},"modified":"2011-06-17T20:36:59","modified_gmt":"2011-06-18T00:36:59","slug":"fresh-vegetable-and-basil-fettuccine","status":"publish","type":"post","link":"https:\/\/recipes.atomicpenguin.net\/?p=345","title":{"rendered":"Fresh Vegetable and Basil Fettuccine"},"content":{"rendered":"<ul>\n<li>6 ounces uncooked dried fettuccine or spinach fettuccine<a href=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2011\/06\/7867.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-thumbnail wp-image-346\" title=\"7867\" src=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2011\/06\/7867-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" srcset=\"https:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2011\/06\/7867-150x150.jpg 150w, https:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2011\/06\/7867.jpg 280w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/li>\n<li>1\/4 cup light butter<\/li>\n<li>1 1\/2 cups broccoli florets<\/li>\n<li>1 medium carrot, coarsely shredded<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 tablespoon chopped fresh basil leaves<\/li>\n<li>1\/2 teaspoon finely chopped fresh garlic<\/li>\n<li>12 cherry tomatoes<\/li>\n<li>freshly grated parmesan cheese, if desired<\/li>\n<\/ul>\n<p>Cook fettuccine according to package directions. Drain, set aside; keep warm. Meanwhile, melt light butter in 10 inch skillet until sizzling; add all remaining ingredients except tomatoes and parmesan cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes). Add tomatoes; continue cooking until heated through (2 to 3 minutes). Toss vegetable mixture with cooked fettuccine; sprinkle with parmesan cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 ounces uncooked dried fettuccine or spinach fettuccine 1\/4 cup light butter 1 1\/2 cups broccoli florets 1 medium carrot, coarsely shredded 1\/2 teaspoon salt 1 tablespoon chopped fresh basil leaves 1\/2 teaspoon finely chopped fresh garlic 12 cherry tomatoes freshly grated parmesan cheese, if desired Cook fettuccine according to package directions. Drain, set aside; [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/345"}],"collection":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=345"}],"version-history":[{"count":2,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/345\/revisions"}],"predecessor-version":[{"id":348,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/345\/revisions\/348"}],"wp:attachment":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}