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Vegetarian Fettucine
By Andy | February 4, 2009
Vegetarian Fettucine
Serves 4
Prep time : 10 minutes
Cooking time : 40 minutes
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Ingredients
1 tablespoon olive oil.
1 large onion, chopped.
2 cloves garlic, crushed.
2 medium zucchini, chopped.
200 grams yellow squash, chopped.
1 medium eggplant, chopped.
3/4 cup red lentils, rinsed, drained.
2 large tomatoes, chopped.
700 gram bottle Italian tomato sauce. Why not try our basic Italian pasta sauce recipe.
300 grams broccoli, cut into small florets.
1/4 cup fresh parsley, chopped.
375 grams dried fettucine pasta.
Parmesan cheese to serve.
Method
Over medium heat, place a large saucepan and add oil.
Once to temperature, add garlic and onion, and cook for 5 minutes, until onion is opaque and soft.
Add zucchini, squash and eggplant and cook stirring continuously for 5 minutes.
Add lentils, tomato, pasta sauce and 1/2 cup cold water.
Bring to the boil, then reduce heat to medium-low and allow to simmer for 20 minutes, covered.
Add broccoli and cook uncovered for 10 minutes. Lentils should be tender.
Cook pasta in a large saucepan of salted boiling water, according to packet directions. Drain.
Serving
Divide pasta between bowls and top with vegetable sauce. Serve with shaved parmesan cheese.
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