FET: Fettucine and Bells
Source of Recipe
Jim Romanoff (Eating Well)
Recipe Introduction
I had this for dinner a few days ago, and it was quite delicious. I used green bell peppers, red bells, and a yellow one too. Try it, you will love it. /jmp
1 tablespoon extra-virgin olive oil
3 medium bell peppers -- cut into
-- 1 1/2-inch-long julienne strips
-- (red, yellow, and/or orange)
1 1/2 cups onions -- thinly sliced
3 garlic cloves -- minced
1/8 teaspoon crushed red pepper
1/2 cup black olives -- pitted and halved
-- (brine cured)
1/4 cup dry white wine
1/4 cup balsamic vinegar
1/4 teaspoon salt -- or to taste
freshly ground pepper -- to taste
12 ounces whole wheat fettucine
1/3 cup Parmesan cheese -- freshly ground
1/2 cup basil leaves -- slivered and divided
Put a large pot of water on to boil for cooking pasta.
Heat oil in a large skillet over medium-high heat. Add bell peppers and onions; cook, stirring, until tender, 8 to 12 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Stir in olives, wine and vinegar; cook, stirring, for 2 to 3 minutes. Season with salt and pepper.
Meanwhile, cook pasta until just tender, 9 to 11 minutes, or according to package directions. Reserving 1/4 cup of the cooking liquid, drain the pasta and place in a large bowl. Add the vegetable mixture, Parmesan cheese, 1/4 cup basil and the reserved cooking liquid; toss well.
Serve immediately, sprinkled with the remaining 1/4 cup basil.
Makes 6 servings, about 1 1/2 cups each.
Source: Healthy in a Hurry Cookbook, by Jim Romanoff and the editors of Eating Well
Categories: Pasta, Vegetarian
Typed for you by Judi Mae Phelps
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