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Pasta with vegetables recipe for a warm November
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Pasta with Vegetables
Pasta does not have to be laden with heavy sauces. Accompanied by some sauteed vegetables and topped with freshly-grated Parmesan, it satisfies, is healthy and is perfect for the warm November weather we've been fortunate to have.
I used fettuccine (means "little ribbons" in Italian) for this dish as the sauteed vegetables cling to the noodles and don't wind up in the bottom of the serving bowl. As our mid-November days soar to sixty degrees, the dish has the ease of a summer dinner with just enough warmth to carry you through autumn. It also has the advantage of being able to go from stove to table in the time it takes to boil the pasta.Feel free to substitute your vegetables and your pasta.
Pasta with vegetables recipe - serves 4
1 lb fettuccine
2-3 T extra-virgin olive oil
3 cloves of garlic - coarsely chopped or 1 large shallot chopped
8 ounces favorite mushrooms - sliced
2-3 zucchini - thinly sliced
(change or add vegetables at will)
Parmesan - freshly grated
Pasta with Vegetables Preparation
Boil fettuccine according to package directions. In a large skillet, heat the olive oil on medium high. Briefly saute the garlic or shallots. Add the mushrooms and saute till almost soft. Add the zucchini and saute two minutes. Drain pasta reserving 1 cup of the pasta liquid. Add drained pasta to skillet and mix. Moisten with pasta water adding just a few tablespoons at a time. Salt and pepper to taste. Serve passing Parmesan separately.
You might also like: Spaghetti with braised spinach
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