Farmers' Market Fettuccine
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, peeled and chopped
- 1/2 tsp ground fennel seed
- 1/4 cup white wine vinegar
- 2 1/2 lb fresh ripe tomatoes, seeded and roughly chopped (or one 28-oz can plum tomatoes)
- 12 oz fresh fettuccine (or dry pasta)
- 3 small zucchini, julienned
- 12 fresh squash blossoms, trimmed well at the base (or 2 cups fresh green beans, trimmed)
- 1 1/2 cups packed baby spinach, cleaned and torn into bite-sized pieces
- 2 tbsp roughly chopped fresh basil
- Bring a large pot of salted water to a boil.
- Warm oil in a skillet over medium-low heat.
- Add garlic and cook 1 minute or until translucent and fragrant.
- Add fennel and cook 1 to 2 minutes.
- Pour in vinegar, increase heat to medium-high and cook until very little liquid is left.
- Stir in tomatoes with their juices.
- Reduce heat to low, cover and simmer about 10 minutes (if using canned tomatoes, simmer uncovered, breaking them up with a wooden spoon).
- While sauce is simmering, add pasta to boiling water and cook according to package directions.
- Season sauce with salt and pepper, add zucchini and cook 5 minutes.
- Add squash blossoms and spinach and cook until just wilted, about 3 minutes; remove from heat and stir in basil.
- Drain pasta, add to sauce in skillet and mix well.
- To serve: Divide among 4 bowls.
- Serve hot.
extravirgin olive oil, garlic, ground fennel, white wine vinegar, fresh ripe tomatoes, fresh fettuccine, zucchini, blossoms, baby spinach, fresh basil
Taken from www.epicurious.com/recipes/food/views/farmers-market-fettuccine-230285 (may not work)