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Fettuccine with braised vegetables

15 Apr

There are times when I surprise myself. This dinner worked but honestly, it was all ass, and no class. Do you have days when you just fluke an awesome meal?

[  SERVES: 6  |  TIME: 15 MIN  |  COST: <$5  ]
[  JOES’ RATING: 3.5/5  |  MY RATING:  3.5/5 ]

Ingredients

Equal portions vegetables. We used:

  • Carrot
  • Zucchini
  • Potato
  • Pumpkin
  • Sweet Potato
  • Baby Broccoli

Fettuccine
300 ml Vegetable Stock
shaved Romano cheese
1 tablespoon corn flour
salt and pepper to taste

Method

  1. Cook fettuccine as directed.
  2. Boil the vegetables gently in the stock until they are cooked. Do not over cook.
  3. Mix a little corn flour and water in a glass and slowly add into vegetable mixture until desired thickness has been attained. Stir continually to avoid uneven glugginess.
  4. Drain pasta and stir through vegetables and sauce. Season and garnish with shaved cheese.

Observations

  • Quick, easy and delicious. A great way of using up left over vegetables at the end of the shopping week.
  • Diabetic Note: The pasta is a little scary, so watch your serving size.
  • Ethical Note: Using up all your vegetables with meals like this is a great way to reduce your waste. Better for your hip pocket too!
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2 responses to “Fettuccine with braised vegetables

  1. narf77

    April 15, 2012 at 1:53 pm

    Tasty looking but take a look at this recipe that I just found…

    http://tasty-yummies.com/2012/04/13/kalamata-olive-and-herb-socca-with-roasted-vegetables-gluten-free-vegan/#comment-5175

    If you are anything like me you are already planning this meal this week! 😉

     
    • mizrhi

      April 15, 2012 at 2:43 pm

      We had pizza last night! ack.

       

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