Fettuccine with broccoli & spinach

Yield: 4 Servings

Ingredients:

1 Bunch spinach stemmed -well washed
1 Bunch broccoli

Instructions:

cut into -florets the stems peeled -and cubed 4 sm To md-sized young carrots 1/2 c Dry white wine 1/2 c Broth 1 Onion chopped 2 Garlic cloves chopped Pinch tarragon 4 tb Butter cut into -6 to 8 pieces 12 oz Delicate fettuccine -preferably fresh Steam spinach until just bright green. Let cool. Squeeze out liquid and chop into bite-sized pieces then arrange in mounds on the edge of a serving plate. Steam broccoli florets until bright green and still crunchy remove from steamer and place on platter alongside spinach. Dice 2 of the carrots and place in a small saucepan with the wine broth onion or shallots garlic and tarragon. Bring to a boil cover and cook until carrots are tender. Uncover and boil until liquid is reduced to about 2 tablespoons: Remove from heat. Mash carrots with their liquid using a fork or food processor. When the mixture cools to just warm whisk in the butter. Set aside. Bring a large pot of water to a boil. Add broccoli stems and pasta. It should take about 3 minutes for both the pasta and broccoli to be cooked to perfection. (Judge doneness by the pasta -- it's better to have the broccoli underdone than the pasta overdone.) Meanwhile finely grate remaining carrots. When pasta and broccoli are al dente drain and serve surrounded by the spinach mounds and broccoli florets. Spoon carrot-butter over pasta and vegetables and sprinkle grated carrot over the top. Serve immediately. Serves 4 to 6.