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. Accessible in every single place books are bought. theexperimentpublishing.com
Fettuccine, a sort of pasta well-liked in Roman and Tuscancuisines, is extensively out there in entire 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.
Merely Roasted Peppers
web page 259; use crimson bell peppers, reduce into skinny 2-inch-long (5 cm) strips
90 g sliced almonds, toasted
60 ml additional virgin olive oil
- 2 tablespoons chopped recent basil
2 garlic cloves
- 1 tablespoon recent lemon juice
- 1 tablespoon crimson wine vinegar
- ½ teaspoon cayenne
227 g entire wheat fettuccine
255 g jar water-packed artichoke hearts, drained and quartered
40 g freshly grated pecorino
15 g chopped recent 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. Prepare dinner the pasta till al dente, based on 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 crimson pepper strips. Toss to mix. Prime with pecorino and sprinkle with parsley. Serve scorching.
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