I’m not scared of pasta. I just don’t eat it very often. Of course right now my Italian grandparents are in heaven thinking, “We still don’t know where she came from. If she didn’t like zeppole and coffee so much we would have sworn Diane [my mother] adopted her.”
I would eat it when my mom made it growing up, but I rarely crave it now. Yesterday was one of those rare occasions. I bought, cooked, devoured and sat in a food comma on the couch for a good period of time. Delicious. This dish is great served hot or cold. Also, it easily provides enough food for multiple meals…so it looks like I will be eating pasta a few more times.
Fettuccine with Mixed Goodness [i.e. Vegetables]
- 1/2 lb Fettuccine pasta
- 2 tbsp olive oil
- 1/2 large onion chopped
- 1 lb brown mushrooms, sliced
- 1/3 c sun-dried tomatoes (I prefer not in oil)
- 1 head brocollini
- 1 lemon
- 1/2 c shredded Parmesan
- Cook pasta according to package directions
- Heat the olive oil in a pan and saute onion until tender then add the mushrooms. Cook until starting to brown then add the broccolini. Remove from head once the mushrooms are tender and the broccolini has turned a bright shade of green.
- Mix the pasta and vegetables in a large bowl. Add the tomatoes and cheese. I thought there was enough oil from the vegetables to coat the pasta nicely, but you might prefer to add a bit more.
- Squeeze lemon juice on just prior to serving for extra flavor.
