Homemade Herbed Fettuccini and Vegetables

For the last few years, Joel has been going meatless during the month of March.  This year, I decided to join him.   This week happens to be my week to cook, so yesterday, I pulled out some cookbooks and started looking for some meatless options.  For the first day of "Meatless March", which apparently seems to be starting a day early, I decided to go with a recipe that I found in my Pampered Chef Cooking For Two & More cookbook.  A friend of mine had a Pampered Chef party a few years ago that I couldn't make it to.  I decided to order a few things out of a catalog anyway and this cookbook was one of those purchases.  When I first got it, I was disappointed for some reason.  Maybe I just wasn't in the right kind of mood to look through it when I did.  Needless to say, I shelved it and haven't really looked at it since.  When I opened it up yesterday, I found two meatless recipes right away that I couldn't wait to make, this being one of them.  Stay tuned tomorrow for the other one.

For the Noodles:
1 cup Flour
2 Eggs
2 tablespoons Fresh Parsley
1 tablespoon Vegetable Oil
1 teaspoon Salt
1 Garlic Clove, pressed

Place the flour in a bowl.  In another bowl, whisk together the eggs, parsley, oil, salt, and garlic.  Make a well in the center of the flour and pour the egg mixture into it.  Mix thoroughly until the dough forms a ball.  Turn the dough out onto a floured board.  Knead the dough for 1-2 minutes, or until it is smooth, adding more flour as needed to form a very firm dough.  Cover the dough and let it rest for 30 minutes.  After the resting period is over, divide the dough into 4 equal balls.  Using a rolling pin, roll our each ball as thinly as possible into a 12x4 inch rectangle.  When the desired thinness is achieved, the dough will be slightly translucent.  Slice into 1/4 inch wide strips with a pizza cutter.  Separate the noodles and allow to dry for at least 30 minutes before cooking.

For the Pasta:
1/4 pound Asparagus Spears, trimmed and cut into 1 inch pieces
2 tablespoons Butter
1/2 cup Frozen Peas
1/2 Yellow Squash, sliced
1/2 Zucchini, sliced
1/4 cup (1 ounce) Parmesan Cheese, grated and divided
1/2 teaspoon Lemon Zest
Coarsely Ground Black Pepper

After the pasta has dried, fill a stock pot with salted water and bring to a boil.  Add the asparagus and blanch for 1 minute.  Remove the asparagus and set aside.  Add the noodles to the boiling water and cook for 2-3 minutes, or until slightly firm.  Drain the pasta.  Meanwhile, melt butter in a saute pan.  Add the asparagus, peas, squash, zucchini, half of the cheese, and noodles.  Toss until heated through.  Garnish with the remaining cheese, lemon zest, and black pepper.