Vegetable Fettuccine Primavera

Instructions

1. Step 1

   Bring water to a boil in the large pot over high heat, then add 6.0 gr salt.

   Timer: 8 min (fixed)

   Ingredients used: 6.0 gr Salt

   Cookware: large pot — high heat

2. Step 2

   While the water heats, warm 30.0 ml olive oil in the skillet over medium heat. Add the broccoli and bell pepper and sauté for 5 minutes, then add the zucchini and garlic; cook for 3 minutes, add the cherry tomato, and cook until the vegetables are tender-crisp and the tomato skins begin to soften, about 2 minutes.

   Timer: 10 min (fixed)

   Parallel with step: 1

   Ingredients used: 150.0 gr Bell Pepper, 180.0 gr Broccoli, 200.0 gr Cherry Tomato, 12.0 gr Garlic, 30.0 ml Olive Oil, 200.0 gr Zucchini

   Cookware: skillet — medium heat

3. Step 3

   Add the fettuccine to the boiling salted water and cook until al dente, with a slight firm bite.

   Timer: 10 min (fixed)

   Ingredients used: 340.0 gr Fettuccine

   Cookware: large pot — high heat

4. Step 4

   Before draining, use the liquid measuring cup to reserve exactly 120.0 ml of the pasta cooking water. Pour the pasta through the colander and drain well.

   Cookware: colander, large pot, Liquid measuring cup

5. Step 5

   Add the drained fettuccine to the skillet with the vegetables, then add the remaining 15.0 ml olive oil, reserved 120.0 ml water, Parmesan cheese, remaining 2.0 gr salt, and black pepper. Toss over low heat for 2 minutes until glossy, thoroughly hot, and the Parmesan cheese is evenly incorporated.

   Ingredients used: 2.0 gr Black Pepper, 15.0 ml Olive Oil, 50.0 gr Parmesan Cheese, 2.0 gr Salt, 120.0 ml Water

   Cookware: Liquid measuring cup, skillet — low heat