Fettuccine con verdure recipe
Fettuccine ('little ribbons') with fresh seasonal vegetables; courgette, peas, tomatoes and baby spinach. With no heavy sauce, this is a great alternative pasta dish for a lighter bite.
Ingredients
- 70 g green beans
- 3 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- 240 g courgettes, cut into 1cm batons
- 220 g peas
- 100 g sun-dried tomatoes in oil, drained and cut into large pieces
- 80 g baby spinach
- 10 g red chilli, de-seeded and cut into rings
- 2.5 oz green beans
- 3 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- 8.5 oz courgettes, cut into 1cm batons
- 7.8 oz peas
- 3.5 oz sun-dried tomatoes in oil, drained and cut into large pieces
- 2.8 oz baby spinach
- 0.4 oz red chilli, de-seeded and cut into rings
- 2.5 oz green beans
- 3 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- 8.5 oz courgettes, cut into 1cm batons
- 7.8 oz peas
- 3.5 oz sun-dried tomatoes in oil, drained and cut into large pieces
- 2.8 oz baby spinach
- 0.4 oz red chilli, de-seeded and cut into rings
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Blanch the green beans by dropping them rapidly into boiling water for 2 minutes. Drain, refresh under cold water and set aside.
- Heat 1 tablespoon of the oil in a saucepan over a low heat. Add the spinach leaves and wilt slowly, stirring, for 2-3 minutes. Season lightly with salt and pepper and set aside. Bring a large pan of salted water to the rolling boil for the pasta.
- Heat the remainder of the oil in a large frying pan over a low heat. Add the chopped garlic and sauté lightly. Don’t let it burn.
- Add the courgettes and sauté gently for 3-4 minutes until they start to soften. Stir in the peas, sun-dried tomatoes, spinach, green beans, chilli and water and cook over a medium heat for a further 4 minutes. Stir in the basil and season with salt and pepper to taste. Keep warm while the pasta cooks.
- Drop the fettuccine into the boiling water and cook according to packet instructions (remember that egg pasta will cook faster than non-egg pasta). Using a mug, scoop out a cupful of the pasta cooking water and set aside.
- Drain the fettuccine and turn them into the pan with the sauce. Cook together over a medium heat for 2-3 minutes, stirring to blend the sauce with the noodles. If the sauce seems dry, add a little of the reserved pasta cooking water.
- Divide the pasta into hot bowls and place a spoonful of tapenade on top of each dish.
Recipe taken from The ASK Italian Cookbook by ASK Italian restaurants.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature