Fettuccine With Red Bell PeppersMarch & April 2008 Adapted from
by Wolfgang Puck,
©2000 by Wolfgang Puck.
(March & April 2008)
(Serves 2)
1 tablespoon extra-virgin olive oil
¼ cup chopped onion
2 tablespoons minced garlic
2 large red bell peppers (about 1 pound), roasted,
(Serves 2)
1 tablespoon extra-virgin olive oil
¼ cup chopped onion
2 tablespoons minced garlic
2 large red bell peppers (about 1 pound), roasted,
peeled, cored, seeded, and cut into ¼-inch strips
Pinch of red-pepper flakes
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2/3 cup reduced-sodium chicken stock, heated (or Puck’s store-bought organic stock)
6 ounces fresh or store-bought fettuccine
1 teaspoon chopped, fresh thyme leaves
½ teaspoon sherry-wine vinegar
Chopped fresh cilantro leaves or Italian parsley, for garnish
1. Heat the olive oil in a medium skillet. Over medium-high heat, sauté the onion and garlic until translucent, 2 to 3 minutes. Stir in the roasted bell peppers and red-pepper flakes and cook 3 to 4 minutes longer. Season with salt and black pepper to taste. Remove about 1/4 of the mixture and reserve.
2. Pour the stock into the pan and bring to a boil. Cool and pour into a blender; purée until smooth. Return to the pan and keep warm.
3. Meanwhile, bring a large stockpot of water to a boil. Add a little salt and cook the noodles until they are al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the box.) Drain the noodles and stir them into the sauce. Stir in the thyme, vinegar, and reserved roasted-peppers mixture. Adjust the seasonings to taste.
4. To serve, arrange the pasta in the middle of two large heated plates or bowls, spooning additional sauce over each. Garnish with the chopped cilantro or Italian parsley and serve immediately.
Nutrients per serving: calories 307, protein 10g, carbohydrates 44g, fiber 4g, fat 10g, cholesterol 2mg, sodium 879mg
Pinch of red-pepper flakes
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2/3 cup reduced-sodium chicken stock, heated (or Puck’s store-bought organic stock)
6 ounces fresh or store-bought fettuccine
1 teaspoon chopped, fresh thyme leaves
½ teaspoon sherry-wine vinegar
Chopped fresh cilantro leaves or Italian parsley, for garnish
1. Heat the olive oil in a medium skillet. Over medium-high heat, sauté the onion and garlic until translucent, 2 to 3 minutes. Stir in the roasted bell peppers and red-pepper flakes and cook 3 to 4 minutes longer. Season with salt and black pepper to taste. Remove about 1/4 of the mixture and reserve.
2. Pour the stock into the pan and bring to a boil. Cool and pour into a blender; purée until smooth. Return to the pan and keep warm.
3. Meanwhile, bring a large stockpot of water to a boil. Add a little salt and cook the noodles until they are al dente, about 1 minute for fresh pasta. (Cook packaged pasta according to the directions on the box.) Drain the noodles and stir them into the sauce. Stir in the thyme, vinegar, and reserved roasted-peppers mixture. Adjust the seasonings to taste.
4. To serve, arrange the pasta in the middle of two large heated plates or bowls, spooning additional sauce over each. Garnish with the chopped cilantro or Italian parsley and serve immediately.
Nutrients per serving: calories 307, protein 10g, carbohydrates 44g, fiber 4g, fat 10g, cholesterol 2mg, sodium 879mg
No comments:
Post a Comment
Thanks for checking in..please make it short and sweet.