Fettuccine Ratatouille

Ratatouille is a traditional French Provencal vegetable stew, usually made with aubergines, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic . It is usually served as a side dish, but may also be served as a meal on its own or as filling for savoury crepes or as toppings for pizza. But for once I tried it with fettuccine and I tell u , it was fantastically yummy. I can’t stop blabbling about how good it tasted with the fettuccine :) I am glad that I matched it with fettuccine and the result was two thumbs-up! Perfect combination! Feel free to drool at the photos here….a teaser really for my Piggies..haha ,see the Momsie wicked streak is resurfacing again :p Don’t worry, let them salivate over their keyboards once in a while, do the saliva glands good :)

I will be cooking one dish meal very often now ( shhh....don’t let Daddy hears this ^ * ) coz I am so hooked to the HK drama :p but I will still be baking some stuffs later…I have a few more on my To-do list that I want to try out :)

I added some fresh korean mushrooms to the ratatouille which

consists of yellow & green zucchini, aubergines,tomatoes,

green peppers,garlic and onions, italian herbs

the korean mushroom has a slight crunch...I heart it :)

this is so very good, easy to prepare and healthy too!

Fettuccine Ratatouille

Fettuccine enough for 2 persons

Cooked in hot boiling water till al dente. Runs cold water over the cooked fettuccine. Add some olive oil to the fettuccine so that they won't stick together.

Ratatouille :

Ingredients:

2 tomatoes – diced
1/2 yellow zucchini – diced
1 small green zucchini – diced
1 small green pepper – diced
1 long aubergine – diced
1 onion – diced
some fresh Korean mushrooms – washed and drained dry

1/2 tbsp of Italian herbs or more if want it stronger
1 tbsp of tomato paste
2 tbsp of tomato sauce
2 pips garlic – chopped
1 cup of water
olive oil
sea salt to taste

Preparation:

Saute the garlic and onions with some olive oil till fragrant in a wok, add in the tomato paste, italian herbs and tomato sauce and all the diced vegetables except the mushrooms. Stir fry till the veggies are well mixed, add 1 cup water and stew the veggies till soft over small fire. Add in the mushroom last and cook for another 6 minutes. Add salt to taste. Make sure there is enough sauce to coat the fettuccine. Pour over the cooked fettuccine . Garnish with cheddar cheese and served hot.

Enjoy!

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