Spinach Fettuccine With Vegetables Recipe
Ingredients
1 tablespoon olive oil
3 shallots, finely chopped
1 each small sweet red and yellow peppers, cored, seeded, and cut into 1/2 inch squares
1 medium-size carrot, peeled and thinly sliced
2 cloves garlic, minced
1/4 teaspoon each salt and black pepper, or to taste
1/4 cup Chicken Stock or low-sodium chicken broth
1 medium-size zucchini, sliced
1 cup red or yellow cherry tomatoes, halved, or 2 medium-size tomatoes, cut into 3/4 inch cubes
12 ounces spinach fettuccine
1 tablespoon each minced fresh basil and parsley
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.
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.
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