Dec 19 2008
Vegetable Fettuccine
My Dr Recently told me I could no longer eat Tomatoes. I thought I would die, I love tomatoes!
I was in search of good Italian food that did not call for tomatoes.
In my quest to find great Italian food, I found the following recipe. this recipe is something that you can make in the winter and summer. all you need to do is simply adjust the vegetables you use. you can use any vegetables that you like.
what you will need is the following:
2lbs of assorted fresh vegetables
1 envelope Lipton Recipe Secrets savory herb with garlic soup mix
3 tbsp Bertolli extra virgin olive oil
1/2 cup light cream, whipping or heavy cream, you can even use half and half
1/4 cup grated parmesan cheese (I have used the Italian belnd shreaded cheese)
8 ounces fettuccine or linguine, cooked and drained
I have used the following vegies cut into 1 inch chunks; Zucchini, Yellow squash, red, green or yellow bell peppers, carrots, celery, onion and mushrooms. I have also used eggplant during the summer. this is so simple and any combination of vegies can be used. you can also use onion soup mix.
Preheat oven to 450 degrees. in a 13 X 9 inch baking or roasing dish, combine vegetables, soup mix an doil until evenly coated.
bake uncovered, stiring once, 20 minutes or until vegetables are tender. stir in light cream and cheese until evenly coated.
toss with hot fettuccine. serve, if desired, with additional cheese and fresh ground pepper.
this will feed 2 people as a meal or 4 as a side dish.
