Vegetable Whole Wheat Fetuccini

So this dish, once again, super nutritious, healthy and tasty. As you can see in the picture with tons of Parmesan cheese, as I love cheese very much. With this dish you just pretty much chopped and saute, boil the pasta and you are done.
This dish it is also very versatile because you can add or substitute any other type of vegetables you would like. You can also add shrimp but like this it is just fine. I always make a big batch because this pasta last not long at all in my house.



Vegetable Whole Wheat Fetuccini

Miryam's original recipe

Yield: 4-6 servings


1 chopped yellow pepper
1 chopped large red onion
4 chopped medium carrots
6 cloves of garlic finely chopped, we love tons of garlic
1 lb already cut broccoli
2 ripe chopped tomatoes
1/2 cup of Manchego cheese cut into small cuber, any other hard cheese would do
2 tablespoons chopped parley
6 tablespoons of olive oil
1 lb of whole wheat fettuccine
1 teaspoon of salt
Grated Parmesan cheese and pepper flakes to serve



In a large skillet heat oil. Add pepper, onions and carrots. Cook for about 3-5 minutes. Add broccoli, garlic and salt. Mix through and cook for another 3-5 minutes. I don't like the broccoli to be overcooked but crunchy so I add it towards the end. When veggies are cooked through add tomatoes, Manchego cheese and parley.
For the pasta, cook the fettuccine in a large saucepan of boiling water for 8-10 minutes or until just aldente. Mix in with the veggies. Serve on individual plates garnished with the Parmesan cheese and pepper flakes if you like.

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  1. YOU are my hero. I recently found you…good grief…I cannot remember how, but I LOVE your recipes. The fact that you love to bake and are sharing all these wonderful recipes is just so…well WONDERFUL! I will be an avid junkie of whatever you are deciding to post because everything I have made with your recipes is Ab.So. Lute. Perfection! Tomato…pasta…wine…spinach! Cannot get any better than this! Unless you count the fact that my hubby is a wine specialist/salesman. Ha! I get my wine for free!

    keep cookin’ darlin!!!


  2. Kate Keese,

    thanks so much for the kind comment. I am glad you are liking the recipes and that they are working for you :-) What a nice perk that your husband can get the wine for free, we sure enjoy plenty of it at home!

    Thanks so much for visiting my blog!

  3. this looks so gorgeous miryam, kinda like penne alla vodka. adding blue cheese is a great idea. gorgeous pics.
    i love your new logo that i saw in fb, nice job. :-)

  4. So pretty! I pinned before I even read anything. :)

    And I didn’t post for a whole week, either. Difference is I have no kids, no e-books, no new website, etc. So you? Totally okay to not post in a week! ;)

    The pasta looks awesome. Great pictures!

  5. How exciting! This pasta looks easy and tasty too :)

  6. Am 77 yrs old so maybe that’s the prob. In the list of ingredients I find no mention of tomatoes and in the directions there’s no mention of the marinara sauce. Can’t be one and the same as you wouldn’t want to drain the marinara sauce, HELP! It sounds so yummy I’d love to try the recipe.

    • You are so right, it is not your age, it was totally me. The instructions where missing a lot of the steps, I don’t know what happened but now if have corrected them. Thanks for letting me know and thanks for visiting my blog.

  7. Recipe looks very good and I plan to try it. I see where the instructions tell me to add drained tomatoes and cook along with marinara sauce. If they are canned tomatoes – please tell us the amount. I don’t see that in the list of indredients. Thanks

  8. I really want to try this recipe, but I don’t know where to find the corrected recipe that includes the amount of tomatoes. Thanks

  9. This looks great—I too am a blue cheese fan. But I never would’ve considered adding it to marinara sauce. I have one question. The parsley is unaccounted for in the recipe instructions, but going by the photo it looks as if it is just sprinkled over the top. Is that correct?

  10. Miryam, Is it one pound jar of marinara plus 14 -16 ounce can of crushed tomatoes? Are these the correct amounts and do you drain the tomatoes.

  11. I made this dish for dinner and it was delicious. The blue cheese adds a nice exotic tang to the sauce. I winged it because I wasn’t sure about the tomatoes, but it is a great recipe. Adding the spinach at the end without cooking it, is definitely the way to go. Thanks, Miryam. I am now a fan and I will look at the rest of your recipes.

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