Tuesday, September 1, 2009

Fettucine with Vegetables and Olives



The pasta dish shown above is something I threw together last night. Certainly nothing to brag about - it's just vegetable, olives, and fettuccine tossed in some extra virgin olive oil. But it only took 15 minutes to prepare, which makes it an ideal meal for weekdays.
Fettuccine with Vegetables and Olives
Serves approximately 4


16 ounces fettuccine

8 ounces cremini or button mushrooms, sliced

1 large tomato, seeded and chopped

3 cups broccoli crowns, cut into bite-sized pieces

1/2 cup green olives, pitted and sliced in half

1/2 cup black olives (e.g., kalamata olives), pitted and sliced in half

3 tablespoons extra virgin olive oil

1/4 - 1/3 cup extra virgin olive oil

1/2 pound green beans, trimmed

2 cloves garlic, minced
Salt and freshly ground black pepper

Parmesan cheese, grated (optional)


Bring a large pot of water to a boil and begin cooking the pasta according to the directions on the package.


In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the garlic and cook until it becomes soft, about 3 minutes. Add the mushrooms and continue cooking for another 3-5 minutes, until the mushrooms start to become soft. Add the broccoli and 1/2 cup of pasta water to the skillet. Turn the heat to high and continue cooking until the broccoli turns bright green and the liquid has evaporated, about 3 minutes. Reduce heat to low and add the tomatoes and olives to the skillet.
When the pasta has approximately 1 minute left before it is done cooking, add the green beans to the pot of boiling water. When the pasta is done cooking, drain the pasta and the green beans.

Transfer the pasta and green beans to a large bowl. Stir in the vegetables and olives from the skillet, along with 1/4 to 1/3 cup of olive oil and salt and pepper, to taste, and serve. Pass the grated parmesan at the table.