Honey Jalapeno Fettuccine with Mixed Vegetable-Tomato Sauce
Serves 4; 30 minutes; Vegetarian
So I was talking about this at the Sustainable Meeting, the other night and some said I should post this recipe as this weeks Meatless Monday Recipe. What is great about it, is use what veggies you happen to have on hand. I found the pasta through Shayne Sauce (they have a store opening this weekend in the Artisan Alley on Bitters). It cooks very well, fast, and is fresh, plus it is made in San Antonio.
1 12oz. package Honey Jalapeno Fettuccine
1 yellow bell pepper, diced
1 portobello mushroom, diced
1 small zucchini, chopped
1 small yellow squash, chopped
2 cloves of garlic, minced
1/2 sweet onion, diced
2 Tablespoons olive oil
2 cans 8 oz.(I use Contadina, since it is plain and I can jazz it up for my taste.)
2 teaspoons Italian seasoning
1 teaspoon basil
1 teaspoon oregano
1 pinch of rosemary
1/2 teaspoon sugar (to cut the acidity of the tomato sauce)
1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain pasta and set aside.
2. Meanwhile, in a large skillet heat the olive oil. Saute the garlic and onion, until the onion becomes transparent. Add the yellow bell pepper, stirring frequently 2 to 3 minutes. Next, add the mushroom, continuing to stir frequently for 3 to 4 minutes or until tender. Add the squash and zucchini, stirring for another 2 to 3 minutes. Stir in the tomato sauce. (TIP: start with a 1/4 sugar until you find what measurement you find tasty.) Add the basil, oregano, rosemary and Italian seasonings. (TIP: again use measurements to fit your taste.)
3. Add pasta and sauce in a bowl. Toss to coat. Serve warm.