Fettuccine with Summer vegetables Recipe
(serves  4)

1 tbsp
3
1
1
2 cloves
1/4 tsp
1/4 cup
1
1 cup
375 g
1 tbsp
1 tbsp

olive oil
shallots, finely chopped
each small red and yellow pepper, cut into 2 cm squares
medium carrot, peeled and thinly sliced
garlic, crushed
black pepper
vegetable or chicken stock
medium zucchini, sliced
cherry tomatoes, halved. or 2 medium tomatoes, cut into 2 cm cubes
green (spinach) fettuccine
fresh basil, finely chopped
fresh parsley, finely chopped

Method:

1. Heat the oil in a nonstick frying pan over a medium heat. Add the shallots and a cook for 1 minutes. Add the shallots and cook for 1 minutes. Add the peppers, carrot, garlic and black pepper; cook for 1 minute.

2. Add the stock, bring to the boil, lower the heat and simmer, covered, for 3 minutes.

3. Stir in the zucchini and tomatoes, and cook, covered, for 1-2 minutes or until the tomatoes are heated through and the vegetables are tender.

4. Meanwhile, bring a large saucepan of water to the boil. Add the pasta and cook for 5 minutes or until tender but still firm to the bite.

5. Drain, transfer to a warm serving bowl, add the vegetable mixture, basil and parsley. Toss well.

PREPARATION TIME: 20 minutes                            COOKING TIME: 12 minutes

 

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