Fettuccine with Zucchini and Roasted Peppers

About the Recipe

Ingredients

Makes 4 Servings

1 large red bell pepper
1 large yellow bell pepper
1/4 c (60 mL) vegetable broth
1 large onion, halved and sliced
3 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
1/8 tsp (0.6 mL) crushed red pepper
1/2 c (120 mL) dry white wine
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) fresh thyme
10 oz (283 g) fettuccine pasta, preferably whole wheat
to taste salt
to taste black pepper

Directions

1. Cut the peppers in half and remove the seeds and white membrane. Place the pepper halves on a broiler pan. Broil the peppers skin-side up until the skin blackens. Place the pepper halves in a bowl, cover with plastic wrap, and allow to cool. When the peppers have cooled enough to handle, remove the blackened skin with your fingertips and cut each pepper into four pieces. Cut the peppers into 1-inch strips and set aside.

   
   
   

2. Heat the vegetable broth in a large skillet over medium heat. Put in the onion and garlic and sauté for 5 to 6 minutes. Add the zucchini and crushed red pepper and sauté for about 15 minutes.

   
   
   

3. Add the roasted peppers, wine, lemon juice, and thyme. Sauté for 1 minute.

   
   
   

4. Cook the fettuccine according to package directions. Drain the pasta, immediately toss with the vegetable mixture, and serve.

   
   
   

Nutrition Facts