Fettuccine with Vegetables and Roasted Red Pepper Sauce from The Classic Pasta Cookbook by Giuliano Hazan
This is a great dish for the health conscious vegetarians who are trying to avoid cream in their pastas. Instead of cream I use a roasted red pepper sauce that binds the sauce together the way crea...
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Cooking tools:
- Food processor
- Oven
- Stove
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
Ingredients
- Freshly ground pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons room temperature butter
- Fettuccine made with 3 eggs and 2 ¼ cups of flour
- 2 cups eggplant, peeled and ½-inch diced
- 1 teaspoon garlic, finely chopped
- 2 red peppers
- 1 yellow pepper, peeled, seeded, cored and cut into ½-inch squares
- Salt
- ¼ cup freshly grated Parmigiano-Reggiano
- 2 cups zucchini, washed and ½-inch diced
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