Fettuccine with Veggies is a filling and healthy choice if your kids
are tired of the usual Indian fare. Vegetables such as broccoli and
lettuce add a lot of nutritional value to this dish as they're rich in
antioxidants. The tomato sauce and red bell pepper add vitamin A, and
the cheese, a lot of calcium. This also makes a wonderful comfort food
Servings: 1 Cooking Time: 20-25
Fettuccine pasta for 1 (follow package instructions
for serving size)
1 8oz can of tomato sauce
2 tbsp olive oil (or any vegetable oil)
1 tsp Italian seasoning (oregano+thyme+basil)
1/2-1 tsp black pepper powder or crushed pepper
1/4 cup onions, thinly sliced (julienned)
1 celery stem, thinly sliced
1/4 cup red bell pepper, cut into thin strips
1/2-1 cup broccoli florets
1/4 cup shredded parmesan cheese
Salt to taste
For the fettucine pasta, boil enough water in a large
pan with a little salt. Let the water come to a boil and add the
fettuccine. Cook the pasta for about 12 minutes or until just about
tender but chewy (al dente) or
follow the package instructions.
Drain the pasta.
Place the broccoli in a microwave-safe bowl, sprinkle
some salt and
toss. Sprinkle some water, cover and cook in the microwave for 2
minutes and remove.
Heat oil in a large skillet. Add the onions, celery,
and bell-pepper and
saute on medium-high heat for 4-5 minutes until lightly browned.
Add the tomato sauce and Italian herbs and cook for 1
minute on low heat.
Add the broccoli and black pepper powder as needed.
Add the fettuccine pasta and stir well to coat the
pasta. Add the cheese and stir the fettuccine with veggies well for 1-2
until the cheese has melted.
Garnish with more cheese and serve the
fettuccine with veggies hot.