PASTA VERDE--Hot Red Pepper Fettucine

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Here's one from our Cookbook of the Week:

 

 

* Exported from MasterCook *

 

Hot Red Pepper Fettucine with Roasted Sweet Pepper Sauce

 

Recipe By :Pasta Verde, Judith Barrett

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Verde

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium yellow bell peppers -- cut in half lengthwise

and cores & seeds removed

1 medium red bell pepper -- cut in half lengthwise and

cores & seeds removed

1/4 cup olive oil

1 clove garlic -- pressed or finely minced

1 tablespoon kosher salt -- (plus extra for seasoning)

2 tablespoons hot vegetable broth

8 ounces hot pepper fettucine -- *see Note

2 tablespoons chopped fresh parsley

freshly grated Parmesan cheese

 

Preheat the oven broiler. Place the peppers cut side down on an

aluminum foil covered baking sheet; place under the oven broiler on the

topmost rack. Broil until the peppers are completely black, about 8

minutes. Remove from the broiler, cover loosely with foil, and allow to

stand for 10 minutes. Under cold running water, peel the blackened skin

from the peppers. Pat dry with paper towels; slice the peppers

lengthwise into thin strips. You should have about 2 cups of sliced

peppers.

 

Heat the oil in a medium size skillet over medium heat. Add the garlic

and roasted peppers; season with salt. Cook, stirring, until the

peppers are heated through, about 3 minutes. Add the broth and cook

until the pepper sauce has thickened.

 

Meanwhile, bring a large pot of water to a rolling boil over high heat.

Add the tablespoon of salt and the fettucine. Cook, stirring

occasionally, until tender but firm, al dente, (about 5 minutes for

fresh pasta and 8-10 minutes for dry pasta). Drain, transfer to a large

preheated serving bowl. Add the peppers to the parsley; toss well.

Serve with Parmesan.

 

Source:

" Typed by Karen C. Greenlee <greenlee "

Copyright:

" 1995 "

 

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Per serving: 150 Calories (kcal); 14g Total Fat; (79% calories from

fat); 1g Protein; 7g Carbohydrate; trace Cholesterol; 1464mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

NOTES : * If hot pepper fettucine is not available, use unflavored

fettucine and add a pinch of hot red pepper flakes to the sweet peppers.

Nutr. Assoc. : 0 0 0 0 0 5439 0 0 0