8 oz mini-sweet peppers (approximately 10-12 peppers),diced
Salt & Freshly ground black pepper, to taste
8-12 oz fettuccine noodles, cooked according to package instructions
½ cup fresh herbs, coarsely chopped (parsley, oregano, basil, or other as available)
Parmesan cheese, for garnishing
Instructions
Heat a medium sized saucepan over medium-high heat. Add the oil and ground beef or pork (if you choose to include meat). Cook the meat until lightly browned, then add the onions and garlic. If you are not including meat, simply heat the oil and add the onions and garlic to the pan. Sauté the mixture until the onions are fragrant and starting to soften.
Add the diced tomatoes and carrots. Cover and simmer for 5-6 minutes, or until the mixture becomes juicy. Remove the lid from the pan and add the white wine and 1 Tbsp of balsamic vinegar. Simmer for about 10 minutes.
Next, add the zucchini & mini sweet peppers. Season the mixture with salt and black pepper. Simmer for an additional 6-8 minutes or until all the vegetables are tender and the sauce has thickened to the consistency you prefer (it should be thick, yet juicy enough to coat the fettuccine).
Remove the pan from the heat. Adjust the seasoning to taste by adding salt, pepper and an additional 2-4 tsp balsamic vinegar. Gently stir in the fresh herbs.
Serve the fettuccine topped with the ragout and garnished with Parmesan cheese.
Notes
Recipe by Chef Andrea, Harmony Valley Farm (2015)
For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!
End of Summer Vegetable Ragout with Fettuccine (2015)
