Home » Italian Cooking » Fettuccine in vegetable ragù Recipe

Fettuccine in vegetable ragù Recipe

Fettuccine in vegetable ragù Recipe

Fettuccine in vegetable ragù Recipe

(fettuccine al ragù di verdure)

Preparation time : 40 minutes + 4-6 minutes cooking time

Ingredients for 4 servings

pasta :

  • soft wheat flour (preferably Italian-type flour) 2 cups + 3 tbsp (300 g)
  • eggs 3
  • or : ready made fettuccine 1 lb (450 g)

sauce :

  • tomatoes, peeled, seeded and diced 5 1⁄3 oz (150 g) about 1 1/2 small
  • leek about 1 small
  • eggplant, diced 2/3 cup (50 g)
  • zucchini, diced 1/2 small (50 g)
  • red bell pepper, diced 13/4 oz (50 g) about 1/2 small
  • yellow bell pepper, diced 13/4 oz (50 g) about 1/2 small
  • carrots, diced 13/4 oz (50 g) about 1 small
  • celery, diced 13/4 oz (50 g) about 3 small stalks
  • peas 1/4cup (25 g)
  • basil leaves, roughly chopped 6
  • extra-virgin olive oil 3 tbsp + 2 tsp (50 ml)
  • salt to taste

Method :

  1. Make a well with flour on a work surface. Add the eggs to the center of the well and gradually incorporate the flour. Knead the dough until it is smooth and elastic. Wrap it in plastic and refrigerate for 30 minutes. Use a rolling pin or pasta machine to roll out sheets of dough just under 1/16 inches. (1.5 mm) thick. Cut the dough into 1/4-inch (6 mm) wide strips.
  2. Meanwhile, clean all of the vegetables. Dice the eggplant, sprinkle it with salt and let the liquid drain off. Dice the carrot, celery, peppers and zucchini. Boil the peas in lightly salted water until tender. Drain, rinse with cold water, and drain again.
  3. Slice the white part of the leek into rounds and sauté it in the oil until tender. Add the red and yellow peppers and cook until tender. Add the zucchini , the eggplant, the carrots, celery and peas and cook until tender. Season with salt to taste. Add the tomato (peeled and diced, with seeds removed) and let everything cook for a few more minutes until the flavors meld together. Finish with the roughly chopped basil.
  4. Boil the pasta in salted water, drain it, and toss with the vegetable ragù. Sprinkle ground pepper on top and serve.