Fresh Fall Fettuccine


Photo Credit: Michelle Williams

Step #1: Wash your tomatoes, zucchini, eggplant, and bell peppers.

Food is all about the experience. I LOVE this one. Particularly because of why it was invented…

Photo Credit: Michelle Williams

Step #2: Preheat your oven to 400 degrees. Loosely chop your vegetables. Place the eggplant, ONE bell pepper, and zucchini on a tin foil covered tray. Then heavily sprinkle with coarse kosher salt. THEN place in the oven for 15 minutes.

You see, a couple of weeks ago, I posted on Facebook that I needed more girl friends. I was then overwhelmed by the response from the ones I already have…it’s just that many of them don’t live in the same state as me. This immediately spawned the idea of a visit.

Photo Credit: Michelle Williams

Step #3: Set aside a large pot filled with water to boil.

Laura, a girlfriend who I met years ago through my husband, decided to come visit for the weekend. In tow, she brought us a gift of fresh vegetables from Cape Cod along with an INCREDIBLE bottle of wine from one of her local vineyards.

Photo Credit: Michelle Williams

Step #4: Pick out and "de-shell" 5 large cloves of garlic. Toss them into your food processor and puree. NOW, take your loosely chopped tomatoes, second loosely chopped bell pepper and add those into the food processor...AND...puree.

Immediately, we decided to cook an EXTREMELY FRESH dinner together.

Photo Credit: Michelle Williams

Step #5: NOW, it's all about seasoning to taste...SO...use these measurements loosely. (1) 3 tablespoons of oregano, (2) 3 tablespoons of basil, (3) 2 tablespoons of white sugar, (4) 1 tablespoon of garlic powder, (5) 1 tablespoon of onion powder, (6) 6 tablespoons of tomato paste, (7) salt and pepper. THEN, puree.

Mmmm…the fun part was adding the spices and herbs and getting to taste the sauce over and over again.

Photo Credit: Michelle Williams

Step #6: Add your now roasted vegetables to your homemade sauce and let sit together so that the flavors meld.

One thought to note is to make your sauce a little on the sweet side. When you add in those roasted vegetables, they will absorb some of that sweetness for a really really nice balance.

Photo Credit: Michelle Williams

Step #7: Buy freshly made spinach fettuccine.

As for the pasta, I would recommend purchasing it for sake of ease and not spending hours working on this meal. Now, if you feel like spending that time…GO FOR IT! I’m sure it will be amazing. I, on the other hand, trusted the capable hands of my local gourmet grocery store, Agata & Valentina

Photo Credit: Michelle Williams

Step #8: Add into your now boiling water for 5 minutes.

AND…the pasta was PERFECT!

Photo Credit: Michelle Williams

Step #9: THEN, mix—with tongs—the vegetable full sauce with the pasta in a large bowl...AND...serve.

VOILA! Pour yourself a glass of wine and enjoy!

Photo Credit: Michelle Williams

Step #10: Mmmmm...look at it from another angle AND eat! CHEERS!

Mmmm…look at it from another angle and see all of those yummy vegetables…DELICIOUS!

Thank you, Laura!

THE Grocery List:

Portion Size: 3-4 People

  1. Tomato (x4)
  2. Green bell pepper (x2)
  3. Zucchini (x1)
  4. Eggplant (x1)
  5. Spinach fettuccine
  6. Garlic (6 cloves)
  7. Salt
  8. Pepper
  9. Onion powder (1tbs)
  10. Garlic powder (1tbs)
  11. Oregano (3tbs)
  12. Basil (3tbs)
  13. White Sugar (2tbs)
  14. Tomato Paste (6tbs)
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