Vegetable fettuccini with fresh tomato sauce
- 2 tsp olive oil
- 2 garlic clove (minced)
- 550 g tomato (fresh, chopped)
- 1 tbs red wine vinegar
- 1 tsp sugar
- 10 basil leaves
- 8 tbs parmesan (grated)
- 3 tsp olive oil
- 1 leek (large, cut into ribbons)
- 3 zucchini (large, cut into ribbons)
- 1 pinch salt
To make the tomato sauce: Place oil in a non-stick frying pan, add garlic and heat on low. Cook for 1-2 minutes until garlic becomes fragrant. Add remaining ingredients (except basil and cheese), turn up the heat and simmer for 5 minutes.
To make the fettuccini: Heat oil in a large non-stick frying pan, add vegetables with a pinch of salt and cook for 2-3 minutes, moving the pan around often. This will give you a lovely crunchy texture but if you prefer soft, cook it for a little longer and you will know when its done to your liking.
Serve fettuccini in bowls topped with sauce, a sprinkling of fresh basil and grated cheese.
- To get the vegetables into pasta-like ribbons, you can use a potato peeler for fettuccini thickness, a mandolin for angel hair thinness, or even a grater for something in the middle.
- If you are worrying about multitasking with the sauce and fettuccine at the same time, make the sauce and set it aside until you are ready to use it. This can be made an hour or even a day before.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.