Can a fettuccine dish really be made without using pasta? The Midwest Vegetarian thinks so! This is a fresh, healthy, and light spin on an Italian comfort food. The best part is the veggies are served raw, saving you more time to spend with your loved ones rather than in the kitchen slaving over a hot oven.
Fresh Veggie Fettuccine:
- * 2 small zucchini
- * 2 small yellow summer squash
- * 2 carrots
- * 1 red bell pepper
- * 4-6 fresh basil leaves
- 1 jar marinara sauce
- 1/4 c. parmesan, freshly grated (optional)
Directions:
Wash all veggies. Cut the ends off the zucchini and squash. Using a potato peeler, thinly slice both veggies length wise creating long/wide noodle like pieces. Do the same with the carrots, creating long pieces. Take the bell pepper, cut in half and clean out seeds and membrane. Slice bell pepper into thin julienne style pieces. Stack the basil leaves on top of each other and roll them up. Using a sharp knife or scissors, cut the basil leaves into thin strips.
In a sauce pan over medium, heat the marinara sauce until hot but not boiling. Ladle the sauce into 4 individual bowls. Top the sauce with the raw veggie “noodles”. Sprinkle with grated cheese (leave off for vegan diners) and basil strips. Enjoy!
Yield: 4
*items from Midwest Vegetarian garden













Baked Summer Peaches
Baked Summer Peaches
Today I stopped by the farmer’s market and picked up a few fresh peaches. These are so sweet and delicious, that I couldn’t resist. Peaches are versatile and easy to work with. I like to simply bake the peaches with a few ingredients and top them off with freshly made whipped cream. This recipe is great for entertaining or for a quick and tasty dessert during the week.
Baked Summer Peaches:
Directions:
Preheat oven to 375 F. Butter the bottom of an 8″ baking dish, set aside.
Cut peaches in half. Remove the pits, and scrape the hard red flesh from the center of each peach. Place the peaches, cut side up, in the prepared baking dish.
Place the graham crackers in a food processor, and pulse until coarse crumbs are formed. If you do not have a food processor, place crackers in a plastic baggie, and crush with your hands or a rolling pin. Fill the center of each peach with the crumbs. Sprinkle 1/2 tsp of sugar over each, and dot each peach with 1/2 tsp of butter.
Bake uncovered until peaches are tender and filling is crisp on top (about 30 minutes). Serve warm and top with freshly whipped cream (optional).
Yield: 6
Whipped Cream:
Directions:
In a large mixing bowl, beat the cream until thick (with an electric mixer). Add sugar and vanilla. Continue to beat until cream holds soft peaks. Serve immediately, or cover with plastic wrap and store in the refrigerator until ready to serve.
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