Fettuccine w/Herbs & Vegetables
7 tablespoons of extra virgin olive oil
4 onions, cut into strips
1 1/4 cups of sliced zucchini
2 green peppers, seeded and shredded
1 1/4 cups of sliced mushrooms
1 teaspoon of chicken bouillon powder
salt and pepper to taste
2 sprigs of fresh tarragon
1/2 cup of chopped parsley
1/2 cup of chopped fresh dill
1/2 cup of chopped fresh basil
6 sage leaves
2 cloves garlic, peeled and crushed
2 tablespoons of flaked almonds
1 tablespoon of lemon juice
2 tomatoes, skinned and diced
12 ounces of fettuccine
Heat 4 tablespoons of olive oil in saucepan. Add onions and sauté until
translucent. Add zucchini, green pepper and mushrooms; sauté for 5 minutes.
Sprinkle vegetables with bouillon powder and pepper; cover and cook over low
heat for 10 minutes.
Combine herbs, garlic, and almonds. add salt, pepper, lemon juice, and
remaining olive oil. Set aside.
Stir tomatoes into vegetable mixture and simmer to allow liquid to evaporate
a little.
Cook fettuccine in boiling, salted water following package directions;
drain. Toss fettuccine vegetables and herb mixture together, and serve.
Serves 4 |
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