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Fettuccine Alla Liparota

Ingredients

1 pc zucchini
200 g pumpkin
1 pc yellow bell pepper
50 g black olives
1 pc red onion
8 Leave(s) mint, fresh
100 g sun-dried tomatoes

Preparation

1. For the Fettuccine alla Liparota, start by preparing all the vegetables, washing them and cutting them into cubes.
2. Heat the extra virgin olive oil in a pan which is large enough to sweat the onions in it. Add the cubed vegetables, minced olives, pine nuts and the sun-dried tomatoes (cut into strips), and season with salt and pepper.
3. Continue to cook the vegetables, and add water little by little if necessary. As soon as the vegetables are cooked, season them with chopped fresh mint.
4. Cook the pasta in plenty of salted water, drain and mix with the vegetable sauce. Garnish the fettuccine with chopped vegan tuna alternative.

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