fresh vegetables with fettuccine
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This recipe is versatile. You can add other favorite vegetables, if desired, or eliminate the prosciutto to be vegetarian. Main dish or side dish, it's your choice.
yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For fresh vegetables with fettuccine
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1 Tbspolive oil
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1 lgonion, chopped
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3 clovegarlic, minced or pressed
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3/4 lbmushrooms, thinly sliced
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3 lbroma tomatoes, thinly sliced
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2 Tbspfresh basil leaves, chopped
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1 lbdry eggless fettuccine or linguine
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1/2 lbcarrots, thinly sliced
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3/4 lbeach crookneck squash and zucchini, thin to medium sliced
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1/4 ceach grated parmesan cheese and thin strips of lean prosciutto
How To Make fresh vegetables with fettuccine
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1Heat oil in a 4-5 quart pan, over medium-high heat. Add onion and cook, stirring occasionally, until soft (about 7 minutes). Add garlic and mushrooms; cook, stirring, until all liquid has evaporated (about 5 minutes). Add tomatoes and basil; continue to cook, until mixture is thickened (about 10 more minutes), stirring occasionally.
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2Meanwhile, following package directions, cook fettuccine in boiling water, until barely tender to bite; drain well. Place in a large, shallow serving bowl, and keep warm.
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3Add carrots to sauce and cook for 5 minutes. Add squashes (yes, zucchini is a squash); continue to cook, until vegetables are barely tender to bite (about 3 more minutes).
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4Spoon sauce over pasta, and top with cheese and prosciutto. Makes 8 servings.
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5Nutrition per serving: 320 cal, 4g fat (.9g sat fat), 4 mg cholesterol, 122 sod, 60g carbs, 13g protein.
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