Recipe: Tasty Quick vegetable fettuccine

Quick vegetable fettuccine. We handpick your produce to make sure its the freshest delivered to your door steps. Free Delivery Available Quick vegetable fettuccine Charlaine Reid Bangkok. (Canadian) Healthy, light but packed with flavour! Great for using up leftover veggies in the fridge.

The pasta will thicken as it cools. Add tomatoes and cook until heated through. Stir in spinach and let wilt. You can cook Quick vegetable fettuccine using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Quick vegetable fettuccine

1. You need 1 pckg of fettuccine.
2. Prepare about 4 cups of small tomatoes.
3. It's to taste of coconut oil.
4. Prepare 4 cloves of garlic (or more).
5. Prepare to taste of yellow and/or red pepper.
6. It's to taste of mushrooms.
7. Prepare to taste of salt and pepper.
8. Prepare to taste of spinach.
9. You need about 2 tbsp of tomato paste.
10. It's to taste of Provence herb mix (rosemary, thyme, oregano, marjoram) (basil?).

Heat oil in a large pot over medium. Turn heat up to medium high, add zucchini and capsicum. Directions Cook fettuccine according to package directions. Meanwhile, in a large saucepan, heat remaining butter over medium heat.

Quick vegetable fettuccine step by step

1. Heat up the oil and start frying peppers. At same time boil water and add fettuccine..
2. Add mushrooms, then garlic and cook until about 3/4 done. Add some spice and salt and pepper..
3. Add tomatoes and cook until they start to fall apart. Add more spice and salt and pepper.
4. Add spinach and cook until wilted..
5. Add pasta to frying pan and toss. Add tomato paste and more spice if required to your taste..
6. Serve with parmesan cheese.

This was excellent but I did change some things. I didn't use any peppers or broccoli. Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana Orecchiette's cuplike shape makes it perfect for catching little pieces of flavorful ingredients—in this case, mushrooms, Brussels sprout leaves, shallots, garlic, and thyme. A quick sauce of chicken stock, lemon juice, and butter helps them all cling to the pasta.