Recipe Box: Summer Fettucine (AIP and allergen friendly)

Updated from several years ago, now AIP and allergen friendly

This is a recipe I threw together a few years ago.  It was created with a few things I had left in the fridge and needed to get rid of before they went bad. Waste not, want not and all that.

It is a family favorite (pre gluten free and AIP days, but you can easily substitute the pasta for zucchini noodles)

You will want a large skillet (20″ or so), or a very large pot, and a pot for cooking pasta or veggie noodles.

  • Recipe Box: Summer Fettuccine AIP and Allergen Friendly

    Number of servings: 6

    See Detailed Nutrition Info on

    Ingredients

    • broccoli florets, fresh or frozen
    • 2-3 carrots
    • purple or Vidalia onion
    • cherry tomatoes (OMIT for AIP, you can replace with mushrooms)
    • zucchini
    • pink salt
    • pepper (OMIT for AIP, you can use mace instead)
    • 2/3 cup milk of choice- for AIP coconut milk works great
    • oil of your choice- coconut, olive, or avocado work
    • Parmesan or goat cheese- OMT for AIP
    • fettuccine pasta- AIP use zucchini noodles, spaghetti squash or other veggie noodle of your choice

    Instructions

    1. Toss the broccoli into boiling water for about a minute, until bright green, and drain.  If using frozen broccoli, steam in the microwave or pot first, then drain.
    2. You can keep a cup or so of the water out to add for liquid later.
    3. Throw everything except the tomatoes, in the pan with 1-2TB oil to sauté.
    4. season to taste with salt and mace/pepper
    5. While that is going on, cook your fettuccine.  I LOVE the fettuccine nests; these cook in 4 minutes and taste SO much better than regular box fettuccine
    6. If using zucchini or other veggie noodle, give it a quick blanch, or steam to soften
    7. After your veggies are all soft and yummy, add in your tomatoes, so they can get warm and plum up.
    8. Stir in the non dairy milk, reserved water if you saved some, and cheese.  This was the last of our Parmesan from Italy.  =(
    9. Drain your pasta/veggie noddles, add it to the big skillet of veggies, and mix all around.
What is your favorite summer recipe from the garden?  Share in the comments!

 

 

One comment

  1. Kasey Norton says:

    I LOVE that second picture with her big beautiful eyes!! That recipe sounds simple enough and it looks perfectly delicious! Thank you so much for sharing it and for linking it up with me last week at Walking Redeemed!

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