Fettuccine E Verdure (Fettucini and Vegetables) Recipe

Name: Fettuccine E Verdure (Fettucini and Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fettuccine; 2 -3 garlic cloves, finely chopped; 1 green bell pepper, cut in decent size chunks; 1 yellow onion, cut in decent size chunks; 1 lb button mushroom, quartered; 1 tablespoon olive oil; ½ cup butter, divided; ½ cup parmesan cheese, shredded; ¼ cup half-and-half; ½ cup fresh basil leaf, chopped

Servings: persons

8 ounces fettuccine
2 -3 garlic cloves, finely chopped
1 green bell pepper, cut in decent size chunks
1 yellow onion, cut in decent size chunks
1 lb button mushroom, quartered
1 tablespoon olive oil
½ cup butter, divided
½ cup parmesan cheese, shredded
¼ cup half-and-half
½ cup fresh basil leaf, chopped

1
Start cooking your pasta.
2
Slowly heat the olive oil and garlic in a skillet on low heat for about 2 minutes, without really sauteing, so the garlic infuses the oil.
3
Add the onions and peppers, turn up the heat and saute them for five minutes.
4
Add the mushrooms and after they've released their water and most of it has cooked off, add 3 Tablespoons of butter.
5
Cook for about another 3 minutes, until the butter has been absorbed.
6
Drain your pasta and return it to your pan.
7
Add 2-3 tablespoons of butter, one half cup of Parmesan cheese, and 1/4 cup of half & half in the pasta.
8
Once the butter in the pasta is melted, add your sauteed vegetables and your chopped basil and stir it all together.
9
As a side note - some of the onion stuck to the saute pan, and apparently continued to cook while I stirred my pasta-ness together.
10
Those five or six little pieces got brown and crispy, and had such an incredible taste.
11
Maybe next time I'll saute the onions separately so that they can really caramelize.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces fettuccine, 2 -3 garlic cloves, finely chopped, 1 green bell pepper, cut in decent size chunks, 1 yellow onion, cut in decent size chunks, and more.

Yes, Fettuccine E Verdure (Fettucini and Vegetables) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine E Verdure (Fettucini and Vegetables)

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