Veggie Fettuccine

So tonight the girls had dinner with the grandparents, while I went to yoga. When I was in shavasana (total relaxation pose), I was thinking of what I could make for dinner when I got home. I was totally relaxed and zen. My body was loose and stress free. Then my stomach growled and I knew feeding it pasta would be the only choice. This was yummy, and I will be taking the leftovers to lunch tomorrow.

Veggie Fettuccine- I cleaned out my fridge and cabinet for this one. Please use what you have and be inspired by this recipe!

3/4 box fettuccine

3 carrots, sliced

1 small onion, chopped

2 cloves of garlic, minced

3/4 can black olives, sliced (the girls ate the rest)

1 can diced tomatoes

3 tablespoons tomato paste

1 tablespoons red pepper flakes

1 tablespoon Italian seasoning

olive oil- about 1/3 cup or so…use your judgement

1 teaspoon pepper

salt if needed—-olives are super salty, so don’t overdo it

Directions

Add a few tablespoons of olive oil to a med heat pan. Add your carrots and onions. Cook about 5 minutes. Add your garlic and tomato paste. Stir and cook 2 minutes. Add your black olives, red pepper flakes,  Italian seasoning,  and a bit more olive oil if needed. Cook about 5 minutes or more.

Meanwhile, cook your pasta in salted water just under done. Add to sauce and cook long enough to mix pasta in sauce and cook a few more minutes. Add a splash of that starchy cooking water. veggiepasta

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