Fettuccine Paolo
We love a good pre-race meal. This was from many years ago in Runner's World magazine - we've tweaked it with our vegan flair. PRINT RECIPE
2 red bell peppers, thinly sliced
4 teaspoons extra virgin olive oil
1 teaspoon chopped garlic
1 lb fettuccine of your choice
1 1/3 cups veggie stock
4 teaspoons balsamic vinegar
1/2 cup sun-dried tomatoes, rehydrated (or oven roasted)
2 jars marinated artichoke hearts with liquid
1/2 cup Kalamata olives
1 lb green beans, fresh or frozen
2 tablespoons fresh basil, thinly sliced
kosher salt and ground black pepper
In a large saute pan, heat olive oil over medium heat. Add pepper and cook three minutes, or until soft. Add garlic, and saute for 30 seconds.
Add stock and vinegar, bring to a boil, and simmer until reduced by half - may need to add a little corn starch roux for thickening. Add sun/oven-dried tomatoes, artichoke hearts and liquid, green beans, olives and basil. Season with salt and pepper. Keep warm.
Cook fettuccine according to package. Combine veggies in sauce with pasta. Serves 4-6 adults.
2 red bell peppers, thinly sliced
4 teaspoons extra virgin olive oil
1 teaspoon chopped garlic
1 lb fettuccine of your choice
1 1/3 cups veggie stock
4 teaspoons balsamic vinegar
1/2 cup sun-dried tomatoes, rehydrated (or oven roasted)
2 jars marinated artichoke hearts with liquid
1/2 cup Kalamata olives
1 lb green beans, fresh or frozen
2 tablespoons fresh basil, thinly sliced
kosher salt and ground black pepper
In a large saute pan, heat olive oil over medium heat. Add pepper and cook three minutes, or until soft. Add garlic, and saute for 30 seconds.
Add stock and vinegar, bring to a boil, and simmer until reduced by half - may need to add a little corn starch roux for thickening. Add sun/oven-dried tomatoes, artichoke hearts and liquid, green beans, olives and basil. Season with salt and pepper. Keep warm.
Cook fettuccine according to package. Combine veggies in sauce with pasta. Serves 4-6 adults.
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