Fettuccine with Vegetables and Roasted Red Pepper Sauce

Name: Fettuccine with Vegetables and Roasted Red Pepper Sauce (Fettuccine alle Verdure)
Total time: 1 h 10 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 2 red peppers; Freshly ground pepper; 2 tablespoons room temperature butter; ¼ cup freshly grated Parmigiano-Reggiano; Salt; Fettuccine made with 3 eggs and 2 ¼ cups of flour; 1 yellow pepper, peeled, seeded, cored and cut into ½-inch squares; 2 cups zucchini, washed and ½-inch diced; 1 teaspoon garlic, finely chopped; 3 tablespoons extra virgin olive oil; 2 cups eggplant, peeled and ½-inch diced

Fettuccine alle Verdure

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

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 cream would and provides a sauce for the fettuccine to absorb.

Ingredients

Fettuccine made with 3 eggs and 2 ¼ cups of flour
2 red peppers

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

Roast the red peppers over an open flame or under the broiler until the skin is charred on all sides. Place them in a bowl and cover it tightly with plastic wrap. After 20 minutes take the peppers out, cut them in half, remove the core, and scrape away the skin, the seeds, and white pith. Place the peppers and butter in a food processor, add salt and pepper and run the p

Ingredients

Method

Photos