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Author Topic: Springtime Fettuccine with Tomatoes  (Read 905 times)
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a cup of cappuccino a day

Springtime Fettuccine with Tomatoes
« on: May 13, 2007, 01:58:45 PM »

(NC)—Primavera means "springtime," but don't let that limit you to spring vegetables. Other vegetables such as broccoli and cauliflower work well in this dish too.

2 tbsp (25 mL) extra-virgin olive oil

4 cloves garlic, minced

1/4 tsp (1 mL) hot pepper flakes

1 red bell pepper, thinly sliced

1 zucchini, cut in half lengthwise and thinly sliced (about 4oz/125 g)

2 cups (500 mL) chopped fresh asparagus or peas

1/4 tsp (1 mL) salt

Pinch freshly ground black pepper

1 cup (250 mL) pasta sauce (homemade or store-bought)

1 cup (250 mL) vegetable stock

12 oz (375 g) Healthy Harvest Linguine or Spaghetti

1/4 cup (50 mL) chopped fresh Italian parsley

2 tbsp (25 mL) freshly grated Parmigiano-Reggiano cheese

In a large shallow saucepan, heat oil over medium heat. Add garlic and hot pepper flakes; cook, stirring, for 1 minute. Add red pepper, zucchini, asparagus, salt and black pepper; cook, stirring, for about 5 minutes or until vegetables are tender crisp. Add pasta sauce and stock; bring to a boil. Reduce heat, and simmer for 10 minutes.

Meanwhile, in a large pot of boiling salted water; cook linguine for about 10 minutes or until al dente (tender but firm to the bite). Drain and return to the pot. Add sauce, parsley and cheese; toss to coat. Makes 4 servings.


In late summer or early fall, substitute 2 cups (500 mL) chopped fresh plum tomatoes for the pasta sauce for a real hit of fresh tomato flavour.

To add some kick, chop a fresh hot pepper, such as a finger chili or jalapeno and cook it with the vegetables-that's a spicy pasta.

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