When spring arrives, we can’t wait to head to our local farmers’ market to pick up piles of vegetables! It’s a wonderful time to eat light, healthy meals that celebrate the bounty of the season. Enter: this recipe. Though it requires a handful of steps, the end result — with its savory flavors and fresh color — make it so worth effort!
Cut bell peppers, discarding seeds, and slice length-wise in strips. Take carrots, cut off tops and peel. On a baking tray lined with parchment paper, place pepper slices and carrots, drizzled with a little olive, salt and pepper. Place tray in over and cook for 30 minutes or until vegetables are roasted through and golden.
While vegetables are cooking in the oven, place onions, Asian snow peas, sliced mushroom caps, fennel and capers in a large non-stick skillet, drizzled with a small amount of olive oil, salt and pepper. Cook on medium-high until vegetables soften slightly and are fragrant. Do not overcook – the snow peas are best with a little crunch to them!
Remove bell peppers and carrots from the oven and add to the vegetables in the pan. Lightly mix and cook for an additional 5 minutes.
Bring water to a boil in a pot and add 200g Gabriella’s Kitchen™ HIGH PROTEIN Fettuccine to the boiling water, cook for one minute and check for doneness. Strain then return the fettuccine to the pot. Add remaining olive oil, salt and pepper to taste, and chili flakes. Gingerly mix together.
Transfer the cooked pasta to a plate. Place vegetable mixture on top. Add buffalo cheese and fresh basil for garnish.