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Ingredients
- 1 L julienned vegetables (peppers, broccoli, cauliflower, zucchini, red onion, carrots, celery, mushrooms) 4 cup
- 750 ml fettuccine or penne 3 cup
- parmesan cheese, grated -
- SAUCE -
- 250 ml vegetable stock or water 1 cup
- 50 ml white wine 1/4 cup
- 1 clove garlic, minced 1
- 15 ml fresh parsley, chopped 1 tbsp
- 15 ml dried basil 1 tbsp
- 10 ml lemon juice 2 tsp
- 5 ml each crushed dried oregano, thyme & tarragon 1 tsp
- 3 ml crumbled dried rosemary 3/4 tsp
Preparation
Step 1
SAUCE: In a large skillet, combine stock, wine, garlic, parsley, basil, lemon juice, oregano, thyme, tarragon and rosemary; bring to a boil. Add firmer vegetables; cover and simmer for 5 minutes. Add softer vegetables; simmer for 5 more minutes.
Meanwhile, cook fettuccine according to package directions; drain. Toss with vegetables. Garnish with cheese.
Serves 4