Tonight we had roasted asparagus wrapped in proscuitto (Giada's recipe)
as an appetizer and then for the main dish, fettucini with a veggie and tomato pasta sauce. I made the sauce by first sauteeing in olive oil one clove of garlic, minced, together with two small zucchinis which I sliced and cut into quarters. I also cut up a red pepper and added that to the pan, together with a handfull of sliced baby bella mushrooms. Once the veggies started to soften, I hadded a hand full of fresh arugula. Once the arugula was wilted, I added in a can of san marzano crushed tomatoes. I simmered the sauce and added a bit of fresh pepper, some salt, a touch of cream and some balsamic vinegar. By the time the pasta was cooked the sauce was ready to go to. It was light and fresh. Next time I think I would probably use a different pasta shape (maybe pappardelle?) but I certainly liked the veggie tastes.