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Combine wine with vinegar in a saucepan. Bring to a boil and reduce to two tablespoons. Reserve.
Heat olive oil with garlic in a skillet and add the vegetables, starting with the carrot, celery, leek and onion and ending with the zucchini which cooks faster. Sauté vegetables for 2 minutes and add chicken stock. Bring to a boil and cook until vegetables are crisp tender. Season with salt, pepper, thyme and the reduced wine and vinegar. Finally toss in butter carefully, so vegetables do not break.
Cook pasta in salted boiling water until ¨al dente¨. Drain, season and combine with olive oil.
Serve fettucini with vegetable sauce on top.
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