Fettuccine and summer vegetables, prepared simply with durum wheat flour and water. The vegetables, however, are cooked in a pan and stewed. Summer vegetables like eggplants, zucchini, tomatoes, and peppers are a typical side dish of Italian rural cuisine, especially in the South. Although summer vegetables are not just these, obviously. We are talking about a genuine and healthy dish, which is prepared by putting all the vegetables to cook in a pan to stew. Onion and basil, of course, cannot be missing from this dish. This dish is ideal to accompany a second course, but today I will use it as a seasoning for my simple water and flour fettuccine.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 486.69 (Kcal)
- Carbohydrates 74.04 (g) of which sugars 1.41 (g)
- Proteins 14.46 (g)
- Fat 16.14 (g) of which saturated 2.66 (g)of which unsaturated 3.26 (g)
- Fibers 10.44 (g)
- Sodium 2,244.45 (mg)
Indicative values for a portion of 330 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare the Fettuccine
- 5 oz durum wheat semolina fettuccine
- 13 oz cooked vegetables (peppers, eggplants, and zucchini)
- 2 tsp salt
- 1.5 tbsp extra virgin olive oil
- 1 bunch basil
- 1 clove garlic
Tools to Prepare Fettuccine and Summer Vegetables
- Pot
- Pan
- Ladle
Steps
If you prepare pan-cooked vegetables and have leftovers for the next day, I would simply suggest using them as a pasta seasoning. I used durum wheat and water fettuccine.
You can prepare the seasoning otherwise if you don’t have leftover vegetables from the day before. Sauté half an onion with a bit of oil and immediately add all the vegetables cut into small pieces, salt, cover, and cook on low heat for 30 minutes.
The vegetables are ready, add some basil and freshly ground black pepper to taste.
Cook the fettuccine al dente and toss them in the pan with the summer vegetables. If needed, add a small ladle of cooking water.
Here is a fragrant dish of fettuccine and summer vegetables.
advice
Here is another vegan dish ready to enjoy: Green Beans Paesanella and Square Spaghetti.
https://blog.giallozafferano.it/vaipinacucina/fagiolini-paesanella-e-spaghetti-quadrati/
