fettuccine with roast fennel, zucchini and olive
June 12, 2013 § 43 Comments
Roasting vegetables in the oven makes simple work of a pasta sauce. The vegetables soften nicely and sweeten while they cook. No need to constantly stir as you would with stove top cooking. You can use whatever vegetables you would like, however, I would recommend you use plenty of garlic.
I n g r e d i e n t s :
- 1 pound good quality fettuccine
- 2 fennel bulbs, thickly sliced
- 1 red onion, cut into wedges
- 4 small zucchini, thickly sliced
- 3 roma tomatoes, sliced (not pictured)
- 2 or 3 shallots, thinly sliced
- 6 cloves of garlic, smashed and peeled
- 1 teaspoon Spanish smoked paprika (pimentón dulce)
- salt and pepper
- 1/3 cup black olives, pitted
- 2 tablespoons unsalted butter
- grated Manchego, to serve
M e t h o d :
Preheat oven to 425°F.
Put a large pot of water on the stove to boil.
Put the olive oil in a roasting pan and place it in the oven for a few minutes until you heat activity.
Add all the vegetables and the garlic to the hot roasting pan and sprinkle over the paprika. Season with salt and pepper. Roast for approximate 20 minutes, giving the pan a shake now and again. Continue roasting until vegetables are soft, roasted and slightly browned. Add the tomatoes and olives and stir to coat well, roast additional 5 minutes. Remove from oven, cover with foil and let sit while you cook the fettuccine.
Cook the fettuccine according to the package instructions, typically 9 – 11 minutes. Drain well and return to the warm pot. Add the butter and toss well. Add the roasted vegetables and toss gently to combine everything. Sprinkle with grated Manchego and serve right away.