Roasted Crimson Pepper Fettuccine | Share the Pasta



Roasted Crimson Pepper Fettuccine

Recipe from Cooking à la Coronary heart: 500 Straightforward and Scrumptious Recipes to Assist Make Each Meal Coronary heart Wholesome Ⓒ Linda Hachfeld, MPH, RDN, and Amy Myrdal Miller, MS, RDN, FAND, 2023. Reprinted by permission of the writer, The Experiment. Obtainable in every single place books are offered. theexperimentpublishing.com

Roasted Crimson Pepper Fettuccine

Fettuccine, a kind of pasta standard in Roman and Tuscancuisines, is broadly obtainable in complete wheat varieties. We’ve taken this flat,thick pasta and added roasted crimson peppers, artichokes, and nutty pecorino.Merely scrumptious! Serve with a spring greens salad, crusty bread, and yourfavorite ale.

Components

  • 2
    Merely Roasted Peppers
    web page 259; use crimson bell peppers, lower into skinny 2-inch-long (5 cm) ‎strips
  • ‎1 cup
    90 g sliced almonds, toasted
  • ‎¼ cup
    60 ml additional virgin olive oil‎
  • ‎2 tablespoons chopped recent basil‎
  • ‎2 garlic cloves
    minced‎
  • ‎1 tablespoon recent lemon juice‎
  • ‎1 tablespoon crimson wine vinegar‎
  • ‎½ teaspoon cayenne‎
  • ‎8 ounces
    227 g complete wheat fettuccine
  • One 9-ounce
    255 g jar water-packed artichoke hearts, drained and quartered
  • ‎½ cup
    40 g freshly grated pecorino
  • ‎¼ cup
    15 g chopped recent parsley

Directions

  1. ‎1.‎ Mix ½ cup (130 g) of the pepper strips with the almonds, oil, basil, garlic, lemon ‎juice, vinegar, and cayenne in a meals processor till clean.‎

  2. ‎2.‎ Prepare dinner the pasta till al dente, in line with package deal instructions. Drain, reserving ½ cup ‎‎(120 ml) of the pasta water. Switch the pasta to a big serving bowl. Add the pasta ‎water, pepper combination, artichokes, and the remaining crimson pepper strips. Toss to ‎mix. Prime with pecorino and sprinkle with parsley. Serve scorching.‎

Recipe Notes

Per Serving: Energy 519; Protein 17 g; Carbs 49 g; Dietary Fiber 11 g; Added Sugars 0 g; ‎Complete Fats 30 g; Sat Fats 5 g; Omega-3s 140 mg; Sodium 221 mg; Potassium 512 mg