Ingredients
- 1 pound egg or possibly spinach fettucini
- 3 c. chicken stock or possibly 2 cans of broth
- 1 minced medium onion
- 2 chopped garlic
- 1/4 c. Parmesan or possibly Romano cheese
- Extra virgin olive oil
- 1 tbsp. cornstarch
- Basil and parsley to taste
- 1 c. each: cauliflower, broccoli, zucchini, mushrooms
- 1/4 c. julienne carrots
- 1/4 c. red peppers
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Vegetable Fettuccine
Servings: 4
Directions
- Cook fettuccine as directed. Toss with some extra virgin olive oil to keep from sticking. Set aside. In a large saute/fry pan, cook the onion and garlic in 2 Tbsp. extra virgin olive oil. Add in soup and bring to a low simmer. Add in cauliflower and broccoli. Cook about 5 to 7 min till vegetables are al dente. Then add in the zucchini, mushrooms, carrots, pepper, parsley and basil. Cook 3 to 5 min.
- Thicken by mixing 1/4 c. broth with 1 Tbsp. of cornstarch. Add in this back to the vegetables and remaining broth. Toss everything with the fettucini and cheese. Options: May add in shrimp, clams or possibly chicken if you like.
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