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Whole Wheat Fettuccine with Spring Vegetables

Chef Noe Sanchez, Cooked Chicago

Chef demonstration

Demonstrated at Green City Market 3/19/2016
  • 1/2 cup extra virgin olive oil
  • 4 cups asparagus
  • 1/2 tsp salt
  • 4 cups chopped leeks
  • 4 cups packed baby spinach
  • Ground pepper for taste
  • 2 packages fresh wholewheatfettuccine
  • 5 ounces creamy goat cheese

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