Fettucine di verdure
unsalted butter
extra-virgin olive oil
zucchini, diced
carrot, diced
green beans, trimmed and diced
baby fennel, trimmed and diced
tomato, seeded and diced
parsley, chopped
salt
Melt butter with half the oil in a large frying pan over low heat. Add all the vegetables, except the tomato, along with a pinch of salt. Cook for 8 to 10 minutes, stirring frequently. A good barometer would be when the carrot softens.
Cook and drain pasta. Add to the pan along with the tomatoes and parsley and cook for two more minutes. Add the rest of the oil and mix together. Check seasoning and serve immediately.
