Description
Delicious fresh vegetables with oil and garlic tossed in fettuccine. Top with fresh Parmesan cheese that is slightly melted, give it a nutty flavor. Super quick and simple to make. Perfect to use up leftover vegetables in your fridge.
Ingredients
1/2 cup extra virgin olive oil, divided into two 1/4 cup portions
3 large cloves of garlic, peeled and minced
1 green bell pepper, thinly sliced in bite sized pieces
20 small mushrooms, sliced (I use Baby Bella)
1 zucchini, quartered and sliced into thick slices
2 handfuls of slivered carrots or 1 large carrot, thinly sliced
1 onion, halved and very thinly sliced
2 cups broccoli florets, cut into bite sized pieces (blanched in the pasta water before the pasta is added)
1 lb fettuccine, cooked and drained
2 Tbsp butter
2 Tbsp fresh chopped parsley or 1 Tbsp dried parsley
1 tsp salt
1 tsp black pepper
1/4 tsp red pepper flakes (optional)
Fresh Parmesan, finely grated, just enough to slightly top the pasta dish
Instructions
Bring a large pot of water to a boil for fettuccine.
When water boils add broccoli and blanch for just a couple minutes until broccoli turns bright green. Remove from pan with a spider and place in a bowl of ice water to stop cooking. Remove from ice water and place on a paper towel. Set aside until ready to saute.
Bring pasta water to a boil and cook fettuccine according to package directions and drain. Do not rinse. Set aside. Save about a cup of pasta water.
On a medium heat, place olive oil in a skillet until heated.
Add garlic and saute until just becoming fragrant. Remove from heat.
Add a little more olive oil and add mushrooms, green pepper, carrots and onion. Saute until crisp tender. Add to the plate with the mushrooms.
Add a little more oil to the skillet and add brocolli florets and zucchini. Saute until crisp tender.
Put all of the ingredients back into the skillet.
Add butter, parsley salt and pepper.
Add a little pasta water or olive oil if you need to thin some, but you don’t want to over sauce the pasta.
Place on individual oven proof serving dishes. Grate some fresh Parmesan cheese on the top of each dish. Place in the broiler for just a few minutes until cheese melts slightly.
Notes
Make sure not to burn the garlic. If it turns brown, IMO it’s burnt. If this happens just throw out, clean pan and start again. It’s better to throw out a little garlic than ruin the entire recipe.
I use Baby Bella mushrooms as I prefer them basically for their appearance in this dish. You can use any mushrooms you prefer.