Fresh Vegetables with Fettuccine

Cmom02 avatar
By Sharon Colyer
from Lexington, KY

This recipe is versatile. You can add other favorite vegetables, if desired, or eliminate the prosciutto to be vegetarian. Main dish or side dish, it's your choice.

serves Makes 8 servings
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients

  • 1 Tbsp
    olive oil
  • 1 lg
    onion, chopped
  • 3 clove
    garlic, minced or pressed
  • 3/4 lb
    mushrooms, thinly sliced
  • 3 lb
    roma tomatoes, thinly sliced
  • 2 Tbsp
    fresh basil leaves, chopped
  • 1 lb
    dry eggless fettuccine or linguine
  • 1/2 lb
    carrots, thinly sliced
  • 3/4 lb
    each crookneck squash and zucchini, thin to medium sliced
  • 1/4 c
    each grated parmesan cheese and thin strips of lean prosciutto
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How To Make

  • 1
    Heat oil in a 4-5 quart pan, over medium-high heat. Add onion and cook, stirring occasionally, until soft (about 7 minutes). Add garlic and mushrooms; cook, stirring, until all liquid has evaporated (about 5 minutes). Add tomatoes and basil; continue to cook, until mixture is thickened (about 10 more minutes), stirring occasionally.
  • 2
    Meanwhile, following package directions, cook fettuccine in boiling water, until barely tender to bite; drain well. Place in a large, shallow serving bowl, and keep warm.
  • 3
    Add carrots to sauce and cook for 5 minutes. Add squashes (yes, zucchini is a squash); continue to cook, until vegetables are barely tender to bite (about 3 more minutes).
  • 4
    Spoon sauce over pasta, and top with cheese and prosciutto. Makes 8 servings.
  • 5
    Nutrition per serving: 320 cal, 4g fat (.9g sat fat), 4 mg cholesterol, 122 sod, 60g carbs, 13g protein.
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