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Spring Vegetable Fettuccine

From Our Kitchen


1 lb. spinach fettuccine
1 bunch Swiss chard, ribs discarded, roughly chopped
1 leek, white part only, sliced
1 red bell pepper, diced
1 Tbsp. garlic, minced
1 cup grape tomatoes, cut in half
¾ cup vegetable stock
2 Tbsp. extra virgin olive oil
1 Tbsp. parsley, chopped
1 Tbsp. basil chopped
salt and pepper


Cook pasta, drain, and toss with 1 Tbsp. olive oil. Add remaining olive oil to a large sauté pan over medium heat. Add leeks, peppers, and garlic and cook for about 5 minutes. Add Swiss chard and wilt, about 2 minutes. Add stock and simmer for 3 minutes.

Remove from heat. Add pasta and remaining ingredients. Season with salt and pepper to taste. Toss and enjoy.

Serves 3-4