Fettuccine with vegetables
1 serving
60 minutes
Fettuccine with vegetables is the embodiment of Italian cuisine, lightness, and sophistication. The refined combination of fresh eggplant, zucchini, sweet peppers, and cherry tomatoes simmered in aromatic chicken broth with tomato paste creates a rich flavor where acidity smoothly transitions into the sweetness of the vegetables. The thin ribbons of fettuccine absorb this thick sauce while crunchy pine nuts and pesto add zest. The dish is perfect for a cozy family dinner or a festive feast. Fettuccine hails from central Italy where pasta is not just a dish but part of the culture. Each bite carries the warmth of the Mediterranean sun and the elegant presentation with rosemary and olives adds aesthetic harmony. Fettuccine with vegetables is lightness, freshness, and rich flavor chords on one plate!
1
To prepare chicken broth: take 70 g of chicken, 1/4 large onion, 1/4 large carrot, 1/4 celery stalk, 1/4 bay leaf, and a sprig of parsley. Pour in 105 grams of water and boil while skimming the foam until the liquid reduces by a third. We need a total of 70 grams of chicken broth. Then strain.
- Chicken breast fillet: 70 g
- Onion: 1 head
- Carrot: 0.3 piece
- Celery stalk: 0.3 piece
- Bay leaf: 0.3 piece
- Parsley: 1 stem
- Water: 105 ml
2
Boil the fettuccine. Cut the eggplant, zucchini, pepper, and tomatoes into cubes. Sprinkle with chopped herbs and spices.
- Fettuccine: 85 g
- Courgette: 1 piece
- Eggplant: 1 piece
- Bell pepper: 1 piece
- Cherry tomatoes: 10 pieces
- Fresh herbs: 1 bunch
- Spices: to taste
3
Place the vegetable mixture in a pan with heated olive oil and cook until half done. Add finely chopped onion (1/2 onion) and fry until golden brown.
- Olive oil: to taste
- Onion: 1 head
4
Add 2 tablespoons of tomato paste and let the vegetables simmer for 10 minutes after boiling.
- Tomato paste: 4 tablespoons
5
Pour chicken broth into a deep skillet. Add 2 tablespoons of tomato paste, then add cooked fettuccine, vegetables, and olives. Simmer for 3-4 minutes on low heat.
- Water: 105 ml
- Tomato paste: 4 tablespoons
- Fettuccine: 85 g
- Pitted olives: 10 pieces
6
Place the pasta in a deep plate and drizzle with pesto sauce.
- Pesto: to taste
7
Sprinkle with roasted pine nuts, garnish with a sprig of rosemary and half a cherry tomato.
- Toasted pine nuts: 20 g
- Fresh rosemary: 1 piece
- Cherry tomatoes: 10 pieces
