Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Bunch spinach, stemmed,
-well washed
1 Bunch broccoli, 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.

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