Roasted Purple Pepper Fettuccine | Share the Pasta

Roasted Purple 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. Out there all over the place books are bought.

Roasted Purple Pepper Fettuccine

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


  • 2
    Merely Roasted Peppers
    web page 259; use pink bell peppers, reduce 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
  • ‎1 tablespoon recent lemon juice‎
  • ‎1 tablespoon pink 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


  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.‎ Cook dinner the pasta till al dente, in keeping with bundle 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 pink pepper strips. Toss to ‎mix. High 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; ‎Whole Fats 30 g; Sat Fats 5 g; Omega-3s 140 mg; Sodium 221 mg; Potassium 512 mg