Fettuccine E Verdure (Fettucini and Vegetables)

“This comes together fairly quickly, and you can easily substitute whatever veggies you have in the fridge. The fresh basil and the Parmesan really made this dish sing for me, so no subs there! This will serve 2-3 as a main dish.”
READY IN:
35mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Start cooking your pasta.
  2. Slowly heat the olive oil and garlic in a skillet on low heat for about 2 minutes, without really sauteing, so the garlic infuses the oil.
  3. Add the onions and peppers, turn up the heat and saute them for five minutes. Add the mushrooms and after they've released their water and most of it has cooked off, add 3 Tablespoons of butter. Cook for about another 3 minutes, until the butter has been absorbed.
  4. Drain your pasta and return it to your pan. Add 2-3 tablespoons of butter, one half cup of Parmesan cheese, and 1/4 cup of half & half in the pasta.
  5. Once the butter in the pasta is melted, add your sauteed vegetables and your chopped basil and stir it all together.
  6. As a side note - some of the onion stuck to the saute pan, and apparently continued to cook while I stirred my pasta-ness together. Those five or six little pieces got brown and crispy, and had such an incredible taste. Maybe next time I'll saute the onions separately so that they can really caramelize.

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