There’s a long version and a short version of this recipe. The short version: Chop whatever vegetables you have on hand. Saute in olive oil. Add salt, pepper and oregano. Serve over pasta with parmesan cheese. The long version is essentially the same routine, with a little more attention paid to what vegetables to saute, how many, and in what order. Tomatoes are key for purposes of creating a sauce. Zucchini is important too, for largely the same reason. Carrots are nice for the opposite reason. They hold their shape, and add a slight crunch. Onions and garlic. YES.
- 3 Tbsp. olive oil
- 1 large onion
- 3 cloves of garlic
- 1 large red pepper
- 1 large green pepper
- 3 carrots, and peeled and chopped
- 3 medium zucchini chopped
- 6 Roma tomatoes sliced
- 1 tsp. salt
- 1 tsp. black pepper
- 1 Tbsp. oregano
- 1/4 cup basil leaves, sliced thin
- 12 oz. fettuccini
- 3/4 cup shredded Parmesan cheese
- Chop onion and add to 3 Tbsp of olive oil in a large skillet heated to medium high. Mince garlic and add to onions, stirring frequently for 3-4 minutes.
- Add chopped green and red pepper to skillet, followed by carrots. Cook for another 3 minutes stirring frequently.
- Add chopped zucchini, followed by tomatoes, salt, pepper and oregano. Stir to combine spices and vegetables and cook for another 4-5 minutes.
- While vegetables are cooking, boil 12 oz. of fettuccini according to package directions. Drain and mix with a few drizzles of olive oil to prevent sticking.
- On a large serving platter or individual plates, top fettuccini with vegetables and cover with parmesian cheese.