Vegetarian Dinner

Bob decided that he wanted to eat healthy and vegetarian this week so I broke out my second favorite cookbook 1001 Low-Fat Vegetarian Recipes.  We had Fettuccine with Fresh Fennel and Brussel Sprouts for dinner tonight.  We started with a salad with ingredients I picked up Saturday at the European Farmers Market in Chesterton.
Then I made fresh fettuccine pasta.  It was super easy, too!  I just put 2 cups of flour, 1/2  teaspoon salt, and 3 whole eggs in the food processor and blended them until they formed a rough ball.  Then a few rounds through the pasta roller and cutter- voila!  Fresh, healthy pasta!

For the pasta, here is the recipe:
1 cup each thinly sliced fennel bulb and onion
8 ounces fresh small brussel sprouts, cut in half
1/4 c water
1 Tbsp lemon juice
salt and pepper, to taste
8 ounces fettuccine, cooked
1/2 cup fresh shredded Parmesan cheese
1/4 c toasted pine nuts

Saute the fennel and onion in large skillet 3 to 4 minutes, add water and brussel sprouts.  Heat to boiling, reduce heat and simmer until sprouts are tender-crisp- about 5 to 8 minutes.  Stir in lemon juice, salt and pepper.  Serve over pasta with Parmesan cheese and pine nuts.

We paired dinner with Watusi Red from Karma Vista Winery in Coloma, Michigan.















Dessert was compliments of Designer Desserts of Valparaiso!