Taco Veggie Pasta
Originally based on a Pioneer Woman recipe that sounded SOOOO yummy, I just couldn't help myself; and had to make it. But as most of you know, I'm a big fat spice weenie... so I changed it up a tiny bit.
1 pound fettuccine (I used whole wheat)
3 tablespoons Olive Oil
3 Tablespoons Salted Butter
1 Large Green Bell Pepper, sliced
1 Large Red Bell Pepper, sliced
1 pound white mushrooms, quartered
3 cloves garlic
4 teaspoons Taco Seasoning
2 1/2 cups vegetable broth
1 cup heavy cream
4 roma tomatoes, diced (I used 1 Cup of Cherry Tomatoes, halved)
8 green onions, chopped
Salt and Black Pepper
Fresh parsley, for garnish (I didn't garnish, either...)
Bring a pot of salted water to a boil. Add pasta and cook according to package directions. Drain pasta and set aside.
Meanwhile, heat 2 tablespoons each of olive oil and butter in a large skillet over high heat.
Add green bell pepper, red bell pepper, and mushrooms. Sprinkle with garlic and 2 teaspoons of Taco seasoning.
Let this mixture sit for about a minute, so ingredients start to blacken on the bottom, then cook, stirring gently, another minute.
Add remaining tablespoon of olive oil and butter. Add zucchini and another 2 teaspoons of Taco Seasoning. Cook, stirring for an additional 2 minutes.
Reduce heat to medium-high.
Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan.
Reduce heat to medium-low.
Pour in heavy cream followed by tomatoes and cook, stirring constantly until thickened, 3 minutes.
Add cooled pasta, and green onions to sauce and toss to coat. Season to taste with salt and pepper.
Sprinkle with chopped parsley and serve.