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. theexperimentpublishing.com
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.
Elements
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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
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2 garlic cloves
minced - 1 tablespoon recent lemon juice
- 1 tablespoon pink wine vinegar
- ½ teaspoon cayenne
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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
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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.
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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