Spinach Fettuchini with Spicy Vegetables Recipe
Submitted By:from Chicago.
Spinach Fettuchini with Spicy Vegetables Notes
This is a quick and easy meal that takes less than 30 minutes to prepare and has very little clean-up. It is packed with nutrients and includes a vegetarian source of protein. Remove the cheese, and it becomes vegan friendly - but the most die-hard carnivour still enjoys it too!
- 1 can (15-16 ounces) tomato, chopped
- 1 tablespoon Little Italy Italian Herb Blend
- 1/2 cup frozen corn
- 1/4 cup frozen peas
- 1/4 cup frozen soy beans (without pods)
- 1/2 teaspoon red pepper flakes
- to taste, salt and freshly ground black pepper
- 1 package (1 pound) fresh or dry spinach fettuchini
- to taste, freshly grated parmesean cheese
Serves / Yields
Pour the can of tomato into a large sauce pan over medium high heat - fill the can about 3/4 way with water and swish around to get all the tomato flavor out and pour into the pan
Add the pasta sprinkle seasoning and bring to a simmer.
Add the corn, peas and soy beans along with the red pepper flakes, salt and pepper. Cover and bring back to a simmer - stirring occasionly.
Meanwhile prepare the pasta but reduce the cooking time by 2 minutes less than the package instructions.
Drain the pasta and add it to the sauce pan with the sauce and toss together.
Taste for salt and pepper and adjust seasonings to taste. Cover and let simmer for a minute or two to really get the flavors onto the pasta.
Add parmigan cheese just before you serve.
This recipe works with any blend of frozen vegetable that you like or have handy in the freezer. The key is that there is very little liquid in the sauce. It's all the flavors of the veggies and herbs and spices melding together.
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