Tuesday, June 30, 2020

Fettucine with Summer Vegetables
{but wait! There is also Summer Vegetable and Steak Soup!}

The theme at I Heart Cooking Club this week is Farmers Market/Local Produce.  Julia Child is the featured chef but you could choose any of the 19 chefs from the past.  Today I wanted to share a light pasta recipe using loads of fresh veggies from Jacques Pepin's book Essential Pepin.


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 You'll notice the tiny cottage cheese biscuits in the background. I made another batch of  these and they went well with this dish.


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This could be a light lunch or dinner and with only two of us at home now, it made two lunches and enough leftover to create a soup. This is a vegetarian dish but you could adjust to vegan by omitting the butter and Parmesan.

It's not labor intensive, you should know if I made it it wasn't hard.  I'm not the laziest person around but I am a contender.  Probably all this business of staying home all the time.

Fettuccine with Summer Vegetables
Essential Pepin

1/4 cup olive oil
1 TB unsalted butter
1/2 cup water
6 scallions, trimmed cut into 1/2 inch pieces
2 cups sliced mushrooms
1 small yellow squash, trimmed and cut into 1 inch pieces
2 ears of corn, husked and kernels cut off
2 plum tomatoes, cut into small pieces
1 1/2 tsp. salt
5 garlic cloves
fresh basil
2 TB tarragon
fettuccine
freshly ground Parmesan cheese

Combine the olive oil, butter and water in large skillet; bring to a boil.  Add scallions, squash and mushrooms, simmer a while.  Now add corn, tomatoes and salt. 

You are supposed to crush the garlic and I just sliced it, added it into the mix.

Cook the fettuccine while the veg mixture is melding.  Add herbs and seasonings to taste.  The recipe calls for the veggies to be placed into the center of the dinner plates but instead, we heaped the pasta into a shallow bowl and added the amount of veggies we wanted. 
Top with Parmesan and enjoy.

NOTE: the orginal recipe calls for zucchini but we like the yellow crookneck squash better, so we substituted some ingredients.

As this new version of blogspot doesn't like me and won't allow me to add labels/tags I  will note here this is vegetarian.

Remember I mentioned soup earlier in this post?  Well, all I did was saute onions and once soft, added the leftover vegetables.   Snip the remaining fettuccine noodles into smaller pieces and toss in a pot.  We had a few strips of steak we couldn't finish one evening a few weeks ago and those had been in the freezer, awaiting a casserole or soup concoction. 

I added a tiny bit of broth, a few other orphan veggies and more salt and pepper.  That's it.  Use up all the leftovers in any way you can.  No waste :-)

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20 comments:

  1. Summer vegetable medleys really do seem wonderful this month, with all those delicious choices becoming more and more available. Looks like a great, and flexible, recipe.

    be well...mae at maefood.blogspot.com

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    1. Mae, it's very flexible, as you said, and favorite veggies could be doubled. I would live to browse a big farmers market one day.

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  2. This is the time of year to enjoy those fresh vegetables from the garden. This recipe sounds great.

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    Replies
    1. Thank you, Deb. If I could get the veggies from our garden it would be even better!

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  3. those cottage cheese biscuits have me interested,

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    Replies
    1. Shaheen, they are moist and addictive!

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  4. The stir fry and the biscuits look really good. I've been making a lot of stir frys but I've been using frozen veggies.

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    1. Judee, I think we will be hibernating again as Florida ramps up cases so frozen veggies sure work! Love a stir fry.

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  5. I like all the veggies in with your pasta, lightening it all up. And the little biscuits look super as well. Perfect with a bowl of soup, I'd imagine.

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    Replies
    1. Claudia, it was good and I like stretching out the leftovers for another meal. The biscuits are addictive!

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  6. I love that you say the rest went into soup! I do the same. Every scrap of vegetables goes into my freezer bag. Since lockdown I have become much more conscious of waste so more goes into the freezer than before. Even the ends of onions and carrots.

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    Replies
    1. Jackie. It saves on replenishing the fridge and its frugal!

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  7. I do vegetable medleys but sometimes find better flavour using only 1 or 2 sorts. Cheers

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    Replies
    1. Carole, soup here is always a conglomeration of flavors.

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  8. I like that idea of using left over veggies in soup. Very thrifty and clever.

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    1. Marg, thank you, we try and be thrifty, especially these days when you dont want to shop as much.

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  9. I like how you turned you vegetables and pasta into a soup! It all looks delicious--those biscuits too. Thanks for sharing with SOuper Sundays this week.

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    1. Deb, I try to keep all the tiny amounts from being beinned so, soup or a casserole is usually the answer!

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  10. I'm definitely a contender myself:)

    I love this garden fresh pasta. It would go very well with a glass or two of white wine. The biscuits look delicious too. All those veggies cancel out all the biscuits.

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    1. Kim, lately it's been at least two glasses of wine. I agree! The veggies cancel out buttery biscuits, lol.

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