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   Ingredients :
1 lb 2 oz (500 g) fettucini or tagliatelli
˝ cup dry white wine
2 tablespoons white vinegar
Olive oil, to taste (for vegetables and for pasta)
2 garlic cloves, finely chopped
2 carrots, peeled and 3 celery stalks, cut in thin julienne (2 inches / 5 cm)
3 celery stalks, trimmed and cut in thin julienne (2 inches / 5 cm)
1 leek, trimmed and white and light green part cut in thin julienne (2 inches / 5 cm)
2 zucchini, with skin, cut in thin julienne (2 inches / 5 cm)
1 white onion, peeled and cut in thin julienne (2 inches / 5 cm)
1 cup chicken stock
Thyme leaves
2 tablespoons butter, approximately


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.
        6 servings
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