Fettuccine & Bells
Your kids will want to try this dish because of the glorious-sounding name. They'll want to eat it because it's delicious!
- 1 tbsp extra-virgin olive oil
- 3 medium bell peppers (red, yellow and/or orange), cut into 1 ½-inch-long julienne strips
- 1 ½ cups thinly sliced onions
- 3 cloves garlic, minced
- 1⁄8 tsp crushed red pepper
- ½ cup brine-cured black olives, pitted and halved
- ¼ cup dry white wine
- ¼ cup balsamic vinegar
- ¼ tsp salt, or to taste
- Freshly ground pepper to taste
- 12 oz whole-wheat fettuccine
- 1⁄3 cup freshly grated Parmesan cheese
- ½ cup slivered basil leaves, 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 ¼ cup of the cooking liquid, drain the pasta and place in a large bowl.
Add the vegetable mixture, Parmesan cheese, ¼ cup basil and the reserved cooking liquid; toss well.
Serve immediately, sprinkled with the remaining ¼ cup basil.
- Although fresh bell peppers give this dish a gorgeous, colorful splash, you can make a quicker supper by substituting a 1-pound package of frozen bell pepper and onion mix. Make sure you cook the frozen vegetables until they caramelize and most of the liquid has evaporated, about 12 to 14 minutes.
Provided byThe Countryman Press
Author ofEating Well: Healthy in a Hurry 2006
© The Countryman Press 2006
Submit!
