Fettuccine With Vegetables in Salsa Fresca |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a really old recipe and I'm not sure where I got it. It's healthy and tasty! Omit parmesan to make this vegan. Ingredients:
1/2 lb fettuccine pasta |
2 small zucchini, peeled and sliced lengthwise |
2 carrots, peeled and sliced lengthwise |
2 tomatoes, peeled, seeded, and chopped |
10 small black olives, pitted and quartered |
1 tablespoon extra virgin olive oil |
2 teaspoons parmesan cheese, grated |
1 teaspoon hot red pepper, pickeled, minced (or red pepper flakes) |
2 garlic cloves, minced |
fresh ground black pepper, to taste |
Directions:
1. Cook fettucine according to package directions. After about 8 minutes of boiling the pasta; add zuchinni and carrots. Cook 2-4 minutes or until pasta is al dente and vegetables are tender.
2. Meanwhile, combine tomatoes, olives, cheese, red pepper, garlic, and ground pepper in a serving bowl.
3. Drain pasta and vegetables, then add to tomato mixture, tossing to coat.
4. Serve warm or at room temperature.
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