Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Fettuccine Pasta with Zucchini, Eggplants and Peppers
Super healthy, vegetarian fettuccine pasta packed with tons of nutrients.
Are you ready to try an incredibly tasty pasta loaded with veggies? Easy to make, ready in no time, super healthy and so colorful! It even tastes more delicious than it looks!
Here is the nutrition label for this recipe.
This pasta is packed with vitamins, especially C and A, fibers and anti-oxidants. As you can see, there are less than 450 calories for a big plate of pasta. Amazing, right? And the only fats presents are from the Parmesan cheese, which is optional, and the olive oil that, as you probably know, is one of the few “good” fat and the healthiest of the cooking oil. Olive oil is rich in mono unsaturated acid fatty, which lower the bad cholesterol and increase the good one, and seems to prevent heart diseases. This is why, as you probably have noticed, I only use olive oil in my recipes!
Ingredients:
- 2 tablespoons of olive oil
- half onion, chopped
- 1 garlic clove, crushed
- 2 zucchini
- 1 pepper (I used half red, and half yellow pepper)
- 1 small eggplant (or half of a large)
- 2 large tomatoes (I used one yellow and one red tomatoes)
- 3 tablespoons of Parmesan cheese (optional)
- salt to taste
- 12 oz fettuccine or linguine pasta or similar
Preparation time: about 30 minutes
Directions:
Step 1: In a large skillet, saute’ the crushed garlic and the chopped onion in the olive oil for one minute. Bring a large pot of salted water to a boil, and cook the pasta when boiling.
Step 2: Cut the zucchini, the eggplant and the peppers in long thin strips. Add to the skillet, and cook covered for a few minutes at medium-high heat.
Step 3: Peel the tomatoes (if you like!), by running them under hot water, or placing them into a small pot of boiling water. Cut the tomatoes in small strips removing most of the seeds. Add to the skillet and cook for a few more minutes until the vegetables are as soft as you like them to be. You will need to stir the veggies, but be careful not to mix too much and make them mushy. If ready before the pasta, keep the vegetables warm at the minimum heat.
Step 4: Drain the pasta and mix well in the large skillet with the vegetables. Sprinkle with Parmesan cheese and serve immediately.
Fettuccine Pasta with Zucchini, Eggplants and Peppers
Super healthy, vegetarian fettuccine pasta packed with tons of nutrients.
Servings:
0
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
Ingredients:
2 tablespoons of olive oil
half onion, chopped
1 garlic clove, crushed
2 zucchini
1 pepper (I used half red, and half yellow pepper)
1 small eggplant (or half of a large)
2 large tomatoes (I used one yellow and one red tomatoes)
3 tablespoons of Parmesan cheese (optional)
salt to taste
12 oz fettuccine or linguine pasta or similar
Instructions
Preparation time: about 30 minutes
Step 1: In a large skillet, saute’ the crushed garlic and the chopped onion in the olive oil for one minute. Bring a large pot of salted water to a boil, and cook the pasta when boiling.
Step 2: Cut the zucchini, the eggplant and the peppers in long thin strips. Add to the skillet, and cook covered for a few minutes at medium-high heat.
Step 3: Peel the tomatoes (if you like!), by running them under hot water, or placing them into a small pot of boiling water. Cut the tomatoes in small strips removing most of the seeds. Add to the skillet and cook for a few more minutes until the vegetables are as soft as you like them to be. You will need to stir the veggies, but be careful not to mix too much and make them mushy. If ready before the pasta, keep the vegetables warm at the minimum heat.
Step 4: Drain the pasta and mix well in the large skillet with the vegetables. Sprinkle with Parmesan cheese and serve immediately.
Buon Appetito!
