Fettuccine does not harm the figure at all, if properly cooked. Fortunately, now in supermarkets there are a huge number of real pasta made from hard varieties, including fettuccini.
Pick your recipe
You will need
- - 85 grams of fettuccine,
- - 70 grams of chicken broth,
- - 4 tablespoons of tomato paste,
- - 10 olives,
- - 1 zucchini, half onion,
- - 1 eggplant
- - 1 bell pepper,
- - 1 tablespoon of pine nuts,
- - 10 cherry tomatoes
- - olive oil,
- - a sprig of rosemary,
- - salt
Instruction manual
1
Boil fettuccine in slightly salted water. Cut eggplant, zucchini, bell pepper and tomatoes into small squares.
2
Heat olive oil in a pan and lay out the vegetable mixture. Salt the vegetables and fry for about 5 minutes.
3
Finely chop the onion and add to the vegetables. Fry vegetables with onions for another 2-3 minutes.
4
Add 2 tablespoons of tomato sauce to the vegetables, mix, bring to a boil and simmer for 10 minutes.
5
Pour the chicken stock into a deep pan and lay out the remaining 2 tablespoons of tomato paste. Stir the resulting sauce and put in it boiled fettuccine, stewed vegetables and olives cut in half. Cover and simmer for 3-4 minutes.
6
Put fettuccini with vegetables in a beautiful flat plate, sprinkle with pine nuts and garnish with a sprig of rosemary.