Spinach Fettuccine With Vegetables Recipe
The flavor of this Spinach Fettuccine With Vegetables recipe has occupied my mind so much that I almost never consider any other Spinach Fettuccine With Vegetables recipe. I will prepare this Spinach Fettuccine With Vegetables as Main Dish for a get-together I am soon going to host. If you have a lot of Pasta on hand then you know its time to make some Spinach Fettuccine With Vegetables. The Italian Spinach Fettuccine With Vegetables has an unique characteristic of addicting you to it on the first bite. Don't miss this 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.
