Name: Fettuccine with spring vegetables
Yield: 1
Ingredients: 400g fettuccine; 150g green beans, topped, thinly sliced diagonally; 1 medium zucchini, halved, thinly sliced diagonally; 250.00 ml fresh or frozen green peas; 18.20 gm extra virgin olive oil, plus extra to drizzle; 1 small red onion, finely chopped; 2 cloves garlic, crushed; 400g jar Napoletana pasta sauce; 75g baby spinach leaves; 150g buffalo or fresh mozzarella, torn into small pieces

Fettuccine with spring vegetables

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Collaborated with Barilla for a delightful spring veggie pasta recipe.

Ingredients:

400g fettuccine
150g green beans, topped, thinly sliced diagonally
1 medium zucchini, halved, thinly sliced diagonally
250.00 ml fresh or frozen green peas
18.20 gm extra virgin olive oil, plus extra to drizzle
2 cloves garlic, crushed
400g jar Napoletana pasta sauce
75g baby spinach leaves
150g buffalo or fresh mozzarella, torn into small pieces

Instructions:

Cook the fettucine in a large saucepan of lightly salted water until al dente as per package directions. Add the beans, zucchini, and peas in the last 3 minutes of cooking. Drain thoroughly.
In a large non-stick frying pan over medium heat, heat the oil. Incorporate the onion and cook for 4-5 minutes until soft, stirring occasionally. Then, add the garlic and cook for another minute, stirring continuously.
Pour in the flavorful napoletana sauce and let it simmer for 2-3 minutes. Then introduce the drained pasta and vegetables, mix well and cook for another 1-2 minutes. Take off the heat, gently fold in the spinach and mozzarella. Plate the dish, optionally drizzle with a bit of extra virgin olive oil, and serve promptly.

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