Fettuccine with Zucchini, Yellow Wax Beans, and Harissa Heirloom Tomato Sauce
Farmer's market veggies get put to good use in this recipe for gluten-free fettuccine with zucchini, yellow wax beans, and a subtly spicy harissa heirloom tomato sauce.
Yield: 4-6 servings
  • 2 tbsp olive oil
  • 2 large garlic cloves, minced
  • 1 lb yellow wax beans, trimmed and cut into 1-inch lengths
  • 2 medium heirloom tomatoes, seeded and coarsely chopped
  • 2 tbsp harissa
  • 1 zucchini, julienned
  • 1 lb gluten-free fettuccine
  • salt and black pepper, to taste
  • 3 cups cooked chickpeas
  1. Heat the olive oil in a 3.5 quart pot over medium heat. Add the garlic to the pot and saute until fragrant, about a minute. Add in the yellow beans and saute for a few minutes, until starting to become tender. Stir in the tomatoes, harissa, salt and black pepper. Bring to a boil and then let simmer until pasta is ready.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and then toss with the tomato sauce, zucchini slivers, and chickpeas. Season to taste with salt and black pepper.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/07/fettuccine-zucchini-yellow-wax-beans-harissa-heirloom-tomato-sauce.html