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Spinach Fettuccine With Vegetables

Healthy.Eater's picture
Ingredients
  Olive oil 1 Tablespoon
  Shallots 3 , finely chopped
  Sweet red peppers 1 Small, cored, seeded and cut into 1/2 inch squares
  Sweet yellow peppers 1 Small, cored, seeded and cut into 1/2 inch squares
  Carrot 1 Medium, peeled and thinly sliced
  Garlic 2 Clove (10 gm), minced
  Chicken stock/Low sodium chicken broth 1⁄4 Cup (4 tbs)
  Zucchini 1 Medium, sliced
  Cherry tomatoes/2 medium size tomatoes, cut into 3/4 inch cubes 1 Cup (16 tbs), halved (Red / Yellow Colored)
  Spinach fettuccine 12 Ounce
  Minced fresh basil 1 Tablespoon
  Minced fresh parsley 1 Tablespoon
  Salt 1⁄4 Teaspoon (Or To Taste)
  Black pepper 1⁄4 Teaspoon (Or To Taste)
Directions

1 lna 10-inch nonstick skillet, heat the oil over moderately low heat.
Add the shallots and cook for 1 minute.
Add the sweet peppers, carrot, garlic, salt, and black pepperand cook, stirring, for 1 minute.
Add the stock, bringtoa boil, lowerthe heat, and simmer, covered, for 3 minutes.
Stir in the zucchini and tomatoes and cook, covered, for 1 to 2 minutes or until the tomatoes are heated through and the vegetables are just tender.
2 Meanwhile, bring a stockpot of unsalted water to a boil.
Add the fettuccine and cook for 8 minutes or until tender but still firm to the bite.
Drain, transferto a warm serving bowl, and add the vegetable mixture, basil, and parsley.
Toss until well combined.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta

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