How to Make Sauteed Vegetables with Fettuccine
Weeknights can get to be a bit crazy at times and this is a quick and easy dinner that is loaded with all the must haves for a healthy meal.
Ingredients
| Whole wheat fettuccine | 1 Pound | |
| Olive oil | 2 Tablespoon | |
| Onion | 1/2 , chopped | |
| Green pepper | 1 , seeded, chopped | |
| Red pepper | 1 , seeded, chopped | |
| Garlic cloves | 2 , mince | |
| Roma tomato | 2 , roughly chopped | |
| Zucchini | 2 , chopped | |
| Pasta water | 1 Cup (16 tbs) (1/2 | |
| Parmesan cheese | 4 Ounce , grated | |
| Fresh parsley/Fresh basil | 2 Tablespoon , chopped finely |
Directions
GETTING READY
1. In a large pot of boiling water, cook fettuccine as per package directions. Drain but do not rinse and set aside.
MAKING
2. Place a large saute pan on medium-high flame and heat olive oil in it.
3. Add chopped onion, stir and cook for about 3 minutes or until they become translucent.
4. Then add in the green and red peppers, stir and cook for 2 minutes or until tender.
5. Turn the flame to medium and add garlic, tomatoes and zucchini. Give it a good stir. Cook for 2 minutes.
6. Add cooked fettuccine into the pan along with the vegetables.
7. Pour some reserved pasta water to create a sauce for the pasta. Return the heat to medium high, toss well and cook for 2 minutes.
8. Stir in the Parmesan cheese and fresh parsley.
SERVING
9. Serve hot and enjoy!
TIPS
Add in cooked Italian sausage or even a precook rotisserie chicken for more protein
Recipe Summary
