Posted on May 24, 2010 | 1 Comment
This twist on fettuccine primavera has vegetables and pasta put together so naturally it’s bliss. The carrot, zucchini and pasta get together for a culinary ménage à trois that takes about as long to make as a plate of pasta and marinara.
If you don’t have a julienne slicer, this might take a bit of time to slice. Fortunately, they’re not very expensive, and if you’re like me, once you have one in your grasp you’ll want to julienne everything! Make sure to read the method before preparing the ingredients, this time-friendly recipe has you slicing veggies while the pasta is cooking.
Ingredients (serves 2)
112 grams (2 servings) uncooked fettuccine
2 carrots, julienned
1 zucchini, julienned
1/2 tomato, diced (optional)
1 clove garlic, minced
1/2 tablespoon olive oil
Bring a pot of water to boil, large enough to hold the pasta and julienned vegetables. Add the fettuccine pasta and boil about 5-6 minutes (until about 6 minutes remain until the pasta is al dente). Just after you add the pasta to the boiling water, julienne the vegetables separately and dice the tomato. When 6 minutes remain until pasta is al dente, add carrots and return to boil for 3 minutes, then add zucchini and cook about 3 more minutes.
Once the pasta is finished and vegetables are slightly tender, strain the pasta and vegetables, then put the olive oil and garlic over medium heat in the same pot. Cook garlic for 30 seconds to allow the flavor to infuse in the oil. Add strained pasta, julienned vegetables, tomato and dried herbs (we used herbs de provence, but basil, oregano, or Italian seasoning would be great), and cook over medium-high heat for about a minute to allow the flavors to combine.
The quest for tasteful, healthy, satisfying pasta dishes.