Fettuccine with vegetables

Fettuccine with vegetables

Ingredients:
pasta (fettuccine) - 4.2oz,
onions – 1.4oz,
bell pepper (yellow and red) – 2.8oz,
zucchini – 2.1oz,
cherry tomatoes – 2.1oz,
tomatoes in their own juice – 3.5oz,
garlic – 0.1oz,
basil – 0.07,
herbs (parsley, cilantro),
butter – 1.7oz,
olive oil – 0.7oz,
salt, pepper, oregano,
vegetable broth (or water) 1.7-3.4fl oz.

Fettuccine with vegetables

Cut the bell peppers and zucchini into slicks and onions into thin half-rings. Cut the garlic into thin slices and tomatoes in juice into cubes. In the heated olive oil, fry the garlic for 10-15 seconds, constantly stirring. Add the bell peppers and onions to the pan. Add zucchini, fry for a few minutes, constantly stirring. Pour water or vegetable broth, bring to a boil. Add oregano and chopped tomatoes, salt and pepper, add sugar to taste and leave to boil for 1-1.5 minutes. Remove from heat. Add cherry tomatoes cut in half, butter sauce and stir until the butter dissolves and the sauce thickens slightly. Recline the cooked pasta in a colander and immediately add to the sauce, sprinkle with finely chopped herbs and mix. As an option, put the fettuccine on a plate and pour the sauce on top.

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Ingredients:
• 1 cup of sliced carrots
• 1 cup of sliced zucchini
• 1 cup of broccoli florets
• 1 cup of green beans, halved
• 8 ounces of fettuccine
• 1 1/3 cups of low-fat cottage cheese
• 2/3 cup of skim milk
• 2 teaspoons of basil
• 1/4 cup of chopped parsley

How to make it:
• Cook the carrots, zucchini, broccoli and green beans on steam until tender. Put in a serving bowl to cool.
• Cook the pasta according to the package directions, then drain and set aside to cool.
• Using a blender, puree the cottage cheese until smooth.
• Mix the skim milk, basil and parsley. Combine the vegetables and pasta.
• Pour the sauce over the cool vegetables and pasta and mix until they are thoroughly coated. Serve with Italian or French crusty bread.

Fettuccine with vegetables
90%  |  6  |  Dec 6, 2016
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