Roasted Pink Pepper Fettuccine
Recipe from Cooking à la Coronary heart: 500 Simple 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
Fettuccine, a kind of pasta common in Roman and Tuscancuisines, is extensively obtainable in complete wheat varieties. We’ve taken this flat,thick pasta and added roasted purple peppers, artichokes, and nutty pecorino.Merely scrumptious! Serve with a spring greens salad, crusty bread, and yourfavorite ale.
Merely Roasted Peppers
web page 259; use purple bell peppers, minimize into skinny 2-inch-long (5 cm) strips
90 g sliced almonds, toasted
60 ml further virgin olive oil
- 2 tablespoons chopped contemporary basil
2 garlic cloves
- 1 tablespoon contemporary lemon juice
- 1 tablespoon purple wine vinegar
- ½ teaspoon cayenne
227 g complete wheat fettuccine
255 g jar water-packed artichoke hearts, drained and quartered
40 g freshly grated pecorino
15 g chopped contemporary parsley
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 easy.
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 purple pepper strips. Toss to mix. Prime with pecorino and sprinkle with parsley. Serve sizzling.
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