Paglia e Fieno alla Carmela
- ½ lb of Spinach Fettuccine, ½ lb of Fettuccine
- Extra Virgin Olive Oil
- 3 Cloves of Garlic chopped
- 1 Shallot chopped
- 1 Red Pepper sliced into strips
- 1 Zucchini sliced into strips
- 2 slices of Prosciutto chopped
- 1/3 cup Romano Cheese
- Grape Tomatoes cut in half
- Fresh Basil
- Salt and Cayenne to taste
- Cook the Fettuccine in salted boiling water until ardente.
- In a large skillet sauté the garlic, shallot, until soft
- Add the red pepper, zucchini and sauté 5 minutes
- Add salt and cayenne to taste. Stir and let sit.
- To the drained pasta add prosciutto and vegetable mixture and toss until coated.
- Mix in the Romano Cheese, basil and Grape tomatoes and serve immediately.
