Makes 4 servings. Difficulty
2 Tablespoons olive oil 1 Tablespoon unsalted butter 1 zucchini, cut in thirds and each third cut into strips 1 roasted red pepper, cut into strips (you can use fresh red pepper) 1 small onion, cut into slices 2 roasted garlic cloves (you can use fresh garlic) 4 fresh basil leaves, sliced 1/4 cup fresh parsley, chopped 1 cup cream 1/4 cup feta cheese 2 Tablespoons parmigiano-reggiano cheese, grated 1/2 pound gf fettuccine Salt and freshly ground pepper to taste
Cook pasta according to package instructions. Drain and rinse with cold water.
Heat a non-stick skillet over medium heat. Add oil and butter. Add zucchini, red pepper, onion and garlic; saute until vegetables are just tender. Remove to a plate.
Add cream to the skillet and bring to a simmer. Add feta, basil and parsley and cook until sauce thickens. Return vegetables to pan and add parmigiano-reggiano. Stir and cook for a few minutes to blend. Add pasta to skillet and toss until blended. Season with salt and pepper. Serve immediately.
We used Tinkyada’s fettuccine. To purchase this product please click the link below in our Recommended Tools section.