Friday, February 22, 2008

Fettuccine with Vegetable Ribbons

This one was good. I definately needed to tweak the flavor to, well, get some flavor, but I really liked the end result. The flavored oil is crucial, but I think you could use any flavored oil you have. next time I may try making a garlic oil the day before and using that, and then throwing some fresh basil into the pasta.
Fettuccine with Vegetable Ribbons
serves 4
1 Zuchini
1 Squash
3 Large Carrpts
3/4 box of fettucinni
4 TBSP flavored olive oil (I used basil oil but you can also use garlic, or maybe even chilli)
2 TBSP chopped garlic
2 chicken breasts, cut into bite sized pieces
2 TBSP plain olive oil
salt and pepper
pinch of red pepper flakes

1. With a vegetable peeler, cut the squash, zuchini and carrots into long, thin ribbons. Bring a large pan of salted water to a boil.
2. Cook chicken, plain olive oil and garlic over medium high heat until chicken is cooked through.
3. Meanwhile, cook pasta as per the directions, but in the last 30 seconds, add the vegetables. Drain.
4. Return pasta and vegetable ribbons to pan. Add chicken mixture, flavored oil and seasoning and toss over medium high heat until the pasta glistens with oil. Serve immediately.

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