1-1/2 tbsp. olive oil
6 redskin potatoes, cubed
1 medium onion, finely chopped
3 garlic cloves
2 cups fresh broccoli
2 whole red peppers
2 cups water
1 handful chopped parsley
1 tsp. fennel
1 tsp. dill
1 tsp. oregano
1/4 cup parmesan cheese
1 bag semolina fettuccine

In a large pot on medium heat, heat oil. Saute onion and garlic for 3-5 minutes or until tender when pierced with a fork. Add potatoes, broccoli and peppers. Stir and cook mixture on high heat until mixture begins to boil. Stir in water, parsley and spices. Simmer for 40 minutes or until vegetables are tender and spices have dissolved. While cooking mixture, in a separate pan cook fettuccine until tender, according to the instructions on the package. When mixture is cooked, toss with cooked fettuccine and sprinkle parmesan cheese over pasta.

 

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