Real Recipes From Real Home Cooks ®

fresh vegetables with fettuccine

a recipe by
Sharon Colyer
Louisville, 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 For fresh vegetables with fettuccine

  • 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

How To Make fresh vegetables with fettuccine

  • 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.