Fettuccines do not harm the figure at all if prepared correctly. Fortunately, now in supermarkets there is a huge amount of real durum pasta, including fettuccine.
It is necessary
- - 85 grams of fettuccine,
- - 70 grams of chicken broth,
- - 4 tablespoons tomato paste
- - 10 olives,
- - 1 zucchini, half an onion,
- - 1 eggplant,
- - 1 bell pepper,
- - 1 tablespoon of pine nuts,
- - 10 cherry tomatoes,
- - olive oil,
- - a sprig of rosemary,
- - salt
Instructions
Step 1
Boil fettuccine in lightly salted water. Cut eggplants, zucchini, bell peppers and tomatoes into squares.
Step 2
Heat the olive oil in a skillet and add the vegetable mixture. Season vegetables with salt and cook for about 5 minutes.
Step 3
Finely chop the onion and add to the vegetables. Sauté vegetables and onions for another 2-3 minutes.
Step 4
Add 2 tablespoons of tomato sauce to vegetables, stir, bring to a boil and simmer for 10 minutes.
Step 5
Pour the chicken stock into a deep skillet and add the remaining 2 tablespoons of tomato paste. Stir in the sauce and add the boiled fettuccine, stewed vegetables and olives, cut in half. Cover and simmer over low heat for 3-4 minutes.
Step 6
Transfer the vegetable fettuccine to a nice flat plate, sprinkle with pine nuts and garnish with a sprig of rosemary.
