LIGHT VEGGIE MEDITERRANEAN PASTA

If given a choice of pasta with meat or veggie, I would prefer a veggie one. I am not a big fan of saucy pasta, but this kind of light pasta delights me more. This zucchini, mushroom fettuccini pasta is a very simple, tossed with fresh veggies, herbs, lemon, lemon zest and olive oil. Absolutely easy to make with simple ingredients, full of flavors of each and every ingredients used. I have always loved the Mediterranean cuisine; hence this pasta is inspired with all the Mediterranean flavors.

Ingredients

• Fettuccini pasta
• 2 Zucchini peel
• 1 cup sliced mushroom
• ½ cup sliced bell peppers of your choice
• 2 finely chopped cloves of garlic
• 1 ½ tea spoon dry Mediterranean mixed herbs
• 1 -2 tea spoon finely chopped parsley
• 2 Tbsp. Grated parmesan cheese or Romano cheese (optional)
• 2 tbsp. crumbled feta cheese
• Zest of half lemon
• ½ teaspoons cracked black pepper
• Salt as per taste
• 2-3 tbsp. extra virgin Olive oil

Method

• Cook the pasta in large saucepan with a pinch of salt.
• Once the pasta is cooked drain the water, drizzle some olive oil; mix it well to prevent the pasta from sticking together. Then keep them aside
• In the same saucepan heat olive oil over just a medium heat. Add the garlic, toss for few seconds, and then add in the veggies and sauté for few mins…
• Add n the cooked pasta, the herbs, parsley, lemon zest, pepper powder, cheese. Gently mix it well.
• Garnish with some more grated parmesan, a good drizzle of olive oil and a light drizzle of balsamic vinegar.
• Serve warm with some fresh bread and a dip of aged balsamic vinegar and extra virgin olive oil.