Quick ’n’ easy fettuccine
Combine fresh sautéed vegetables with fresh fettuccine for this quick vegetarian dinner. You can use the vegetables in this recipe, or mix and match any type you have on hand. Use the recipe as a blueprint for the amounts needed.
The recipe calls for fresh fettuccine, which can be found in most supermarkets. Or dried can be used. Follow the package instructions for cooking time.
Vegetable Fettuccine
Makes: Two servings
1 Tbsp olive oil 2 cups eggplant, unpeeled, cut into 1/2-inch pieces 2 cups broccoli florets 2 cups sliced mushrooms 1/4 cup coarsely chopped walnuts 1 cup low-sodium pasta sauce 1/4 pound fresh fettuccini • salt and freshly ground black pepper 2 Tbsp grated Parmesan cheese
Bring a large saucepan with three to four quarts of water to a boil.
Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat. Add the eggplant and broccoli and sauté five minutes. Add the mushrooms and continue to sauté five minutes. While vegetables sauté, toast walnuts in the oven. Be careful not to let them burn. Add the pasta sauce to the vegetables and mix it in.
Boil the fettuccine three minutes or according to package instructions. Drain and add the fettuccine to the skillet. Toss well with the vegetables. Add salt and pepper to taste. Divide between two dinner plates and sprinkle toasted walnuts and cheese on top.
Per serving: 509 calories (37 per cent from fat), 20.8 g fat (2.8 g saturated, 6.6 g monounsaturated), 7 mg cholesterol, 19.5 g protein, 65.9 g carbohydrates, 8.4 g fibre, 157 mg sodium.