Fettuccine Pasta with Zucchini, Eggplants and Peppers

Super healthy, vegetarian fettuccine pasta packed with tons of nutrients.

Are you ready to try an incredibly tasty pasta loaded with veggies? Easy to make, ready in no time, super healthy and so colorful! It even tastes more delicious than it looks!
Here is the nutrition label for this recipe.
This pasta is packed with vitamins, especially C and A, fibers and anti-oxidants. As you can see,  there are less than 450 calories for a big plate of pasta. Amazing, right? And the only fats presents are from the Parmesan cheese, which is optional, and the olive oil that, as you probably know, is one of the few "good" fat and the healthiest of the cooking oil. Olive oil is rich in mono unsaturated acid fatty, which lower the bad cholesterol and increase the good one, and seems to prevent  heart diseases. This is why, as you probably have noticed, I only use olive oil in my recipes!

Ingredients:

• 2 tablespoons of olive oil
• half onion, chopped
• 1 garlic clove, crushed
• 2 zucchini
• 1 pepper (I used half red, and half yellow pepper)
• 1 small eggplant (or half of a large)
• 2 large tomatoes (I used one yellow and one red tomatoes)
• 3 tablespoons of Parmesan cheese (optional)
• salt to taste
• 12 oz fettuccine or linguine pasta or similar

Preparation time: about 30 minutes

Directions:
Step 1: In a large skillet, saute' the crushed garlic and the chopped onion in the olive oil for one minute. Bring a large pot of salted water to a boil, and cook the pasta when boiling.

Step 2: Cut the zucchini, the eggplant and the peppers in long thin strips. Add to the skillet, and cook covered for a few minutes at medium-high heat.

Step 3: Peel the tomatoes (if you like!), by running them under hot water, or placing them into a small pot of boiling water. Cut the tomatoes in small strips removing most of the seeds. Add to the skillet and cook for a few more minutes until the vegetables are as soft as you like them to be. You will need to stir the veggies, but be careful not to mix too much and make them mushy. If ready before the pasta, keep the vegetables warm at the minimum heat.

Step 4: Drain the pasta and mix well in the large skillet with the vegetables. Sprinkle with Parmesan cheese and serve immediately.

Buon Appetito!

Fettuccine Pasta with Prosciutto and Mascarpone Cheese

Deliciously creamy and savory fettuccine pasta with mascarpone cheese and prosciutto.

Here is another of my favorite, super easy recipe that I'm sure, once you try it, will end up in your list of best-loved, Italian dishes, ready in 30 minutes or less. And in this case, depending on which pasta you choose, it can take as little as 15 minutes. Really!! The De Cecco egg fettuccine I used only take 5 minutes to cook. So, it's just a matter of boiling the water, and while the pasta cooks, your sauce will be ready.
This pasta is not only great for a last-minute meal at home, but also perfect for a fancier dinner party among friends. Your guests will be impressed by the choice of selected, delicate and oh-so Italian ingredients. You can't go wrong with prosciutto and mascarpone cheese. Make sure, though, you don't tell your guests that it's so easy to make! It's our secret :)  Buon appetito!

Ingredients, 4 servings:

• 1 tablespoon of unsalted butter
• about 4 oz of prosciutto
• 4 oz (half package) of mascarpone cheese
• 2 tablespoons of Parmesan cheese
• freshly grated black pepper
• 1/4 cup of walnut (optional)
• salt
• 8.8 oz (1 package) of Egg Fettuccine, I used DeCecco

Preparation time: 20 minutes

Directions:

Step 1: Bring a large pot of salted water to a boil. Cook the fettuccine when it boils.
Step 2: In a large skillet, melt the butter over medium heat. Add the prosciutto cut in strips, and let simmer for a minute.

Step 3: Add the mascarpone cheese with a couple of tablespoons of  hot water (from the pot where the pasta is cooking). Decrease the flame to low, and stir in the mascarpone cheese until melted and soft. Add some freshly grated pepper.

Step 4: Drain the fettuccine pasta and toss it in the skillet. Mix well, adding the Parmesan cheese.

Top with walnuts cut in small pieces if you like. Serve immediately. Enjoy!