[MC-AllEthnic-Recipes] Walnut-Dusted Fettuccine with Caramelized Vegetables - Mediterranean

 

                      

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           Walnut-Dusted Fettuccine with Caramelized Vegetables

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : LowFat (Less than 20%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3        Tablespoons  olive oil

  1             medium  sweet yellow onion -- chopped

  3             cloves  garlic -- chopped

  1           teaspoon  dried thyme

     1/2      teaspoon  dried savory

     1/2      teaspoon  salt

     1/4      teaspoon  black pepper

     1/3           cup  cider vinegar

     1/3           cup  light brown sugar

  1                cup  vegetable stock

  1             medium  green bell pepper -- diced

  1             medium  butternut squash -- peeled, halved, seeded, and cut into 1/2-inch dice

  8             ounces  white mushrooms -- lightly rinsed, patted dry, and halved or quartered depending on size

  1              pound  fettuccine

  2        Tablespoons  minced fresh flat-leaf parsley

     1/2           cup  ground toasted walnuts

In a large skillet, heat 2 tablespoons of oil over medium heat. Add the

onion. Cover and cook until softened, about 5 minutes. Stir in the garlic,

thyme, savory, salt, and black pepper. Reduce heat to low. Stir in the

vinegar and sugar and simmer, stirring to blend the flavors and dissolve

the sugar, about 5 minutes. add the stock, bell pepper, and squash. Cover

and cook until softened, stirring occasionally, about 15 minutes. Stir the

mushrooms into the vegetables and simmer until all the vegetables are

tender, about 5 minutes longer. Keep covered and warm over low heat.

While the vegetables are cooking, cook the fettuccine in a large pot of

boiling salted water over medium-high heat, stirring occasionally, until

al dente, about 10 minutes. Drain well and return it to the pot. Toss with

the vegetable mixture and the remaining 1 Tablespoon oil. Sprinkle with

parsley and walnuts and serve hot.

Makes 4 servings

AuthorNote: Caramelizing the vegetables adds a savory-sweet richness to

this chunky sauce. I like to serve it over fettucine, but a short sturdy

pasta shape such as penne works nicely as well. A dusting of ground

walnuts contributes a rich finish to the dish.

VARIATIONS: Substitute diced sweet potatoes for the butternut squash. Stir

2 cups of chopped steamed brocoli florets or roasted halved Brussel

sprouts into the finished dish just before serving for added color.

Splurge a Little: Toss the pasta with a couple tablespoons of walnut oil

before adding the sauce.

Cuisine:

  "Mediterranean"

Source:

  "Vegan on the Cheap by Robin Robertson, 2010"

S(Formatted by Chupa Babi):

  "Jan 2012"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 890 Calories; 19g Fat (18.8%

calories from fat); 25g Protein; 163g Carbohydrate; 13g Dietary Fiber; 1mg

Cholesterol; 708mg Sodium.  Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 1

1/2 Vegetable; 3 Fat; 1 Other Carbohydrates.

NOTES : Less than $2.00 per serving.

Nutr. Assoc. : 0 5203 0 0 0 0 0 0 0 0 0 0 4204 0 0 5758

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