This Fettuccine recipe is definitely one of my favorites! I absolute love pastas (of any kind), vegetables, cheeses and anything deep fried 🙂 It is easy to prepare, s insanely delicious and suitable both foer lunch and dinner.
How come I didn’t post it until now you ask? There are several reasons:
First, I don’t prepare it much, because pasta (of any kind) is huge weakness for me. I can easily sit alone and eat a whole pot, so I just avoid make it.
Second, I hate to fry. I love fried food, but I don’t like the preparation around fry food.
And finally, when I actually make it, I’m so excited that I forget to take pictures, and without a picture there is no post and no recipe.
Hope you love on it as I do
Ingredients
2 zucchini
large eggplant
Green bell pepper
Red bell pepper
Yellow bell pepper
Orange bell pepper
16 Oz. of champignon mushrooms
¾ Cup of chopped herbs (chives, dill, parsley)
½ Cup of chopped sun- dried tomatoes
4 Oz. of sliced black olives
2 OZ of pine nut
11 OZ of Feta cheese
7 OZ of grated Parmesan cheese
1.6 OZ Fettuccine
Vegetable oil
Preparation
1. Cut all the vegetables into cubes of about 1×1 cm and slice the mushrooms
2. Fill a large deep saucepan one-third full of oil. You may check if the oil is hot enough with a wooden spoon. Insert it in the oil, and if bubbles appears around it the oil is hot enough
3. Fry all the vegetables separately, until golden (you may fry all the bell peppers together)
4. Cut the Feta cheese into cubes
5. On a hot pan, lightly roast the pine nuts for a few minutes. It is important to constantly stir the pine nuts so that they do not burn
6. Cook 1.6 OZ of Fettuccine according to the manufacturer’s instructions
7. Strain, transfer to a large bowl and mix with all other ingredients, season with salt as needed and serve
Isn’t it easy? Did you like this recipe? Do you have any questions? Write down here a in the comment section! Of course you are more than welcome to follow at Nelly’s via Facebook and don’t forget to pin this recipe via Pinterest.
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