How to Make Sauteed Vegetables with Fettuccine

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Boil water in a pot and cook fettuccine according to package directions.

Chop green peppers, red peppers, tomatoes, zucchini, and half an onion.

Heat olive oil in a pan over medium-high heat.

Add chopped onions to the pan and sauté until translucent.

Add green and red peppers to the pan and cook until tender.

Reduce heat to medium and add garlic, tomatoes, and zucchini to the pan.

Drain fettuccine, reserving some pasta water.

Add reserved pasta water to the pan to help form a sauce.

Turn heat back up high to evaporate some of the water.

Grate parmesan cheese into the pan and mix until creamy.

Add fresh parsley or basil to finish the dish.

Serve with extra parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens