Garden Vegetable Fettuccine Recipe
Ingredients
| 8 ounces whole wheat fettuccine | ||
| Boiling salted water | ||
| 6 strips bacon, cut into 1/2-inch pieces | ||
| Garlic | 3 Clove (5gm), pressed | |
| Onion | 1 Large, chopped | |
| 1 large zucchini, cut into 1/2-inch cubes | ||
| 1 small red or green bell pepper, seeded and chopped | ||
| 3 large tomatoes, cut into 1/2-inch cubes | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped fresh basil leaves or 2 tablespoons dry basil | ||
| 2 tablespoons olive oil or salad oil | ||
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Following package directions, cook fettuccine in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium heat, cook bacon until crisp.
Remove bacon from pan, drain, and set aside.
Discard all but 2 tablespoons drippings.
Add garlic and onion to pan and cook, stirring, until soft.
Add zucchini and bell pepper; increase heat to medium-high and stir-fry until zucchini is tender-crisp (about 2 minutes).
Add tomatoes, parsley, basil, and oil.
Cook, stirring, until heated through; season to taste with salt and pepper.
Place hot fettuccine in a serving bowl; spoon sauce over top, sprinkle with bacon, and toss gently.
Pass cheese at the table to sprinkle over individual portions.
Meanwhile, in a wide frying pan over medium heat, cook bacon until crisp.
Remove bacon from pan, drain, and set aside.
Discard all but 2 tablespoons drippings.
Add garlic and onion to pan and cook, stirring, until soft.
Add zucchini and bell pepper; increase heat to medium-high and stir-fry until zucchini is tender-crisp (about 2 minutes).
Add tomatoes, parsley, basil, and oil.
Cook, stirring, until heated through; season to taste with salt and pepper.
Place hot fettuccine in a serving bowl; spoon sauce over top, sprinkle with bacon, and toss gently.
Pass cheese at the table to sprinkle over individual portions.
Chef
