Fresh Vegetables with Fettuccine

Fresh Vegetables With Fettuccine

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Sharon Colyer


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.


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Makes 8 servings
30 Min
30 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1 large
    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.

Printable Recipe Card

About Fresh Vegetables with Fettuccine

Course/Dish: Pasta Sides
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Vegan
Other Tag: Quick & Easy

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