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Pepper Pasta

Ingredients
  Garlic 4 Clove (20 gm), minced
  Lemon, rind 1 Teaspoon, grated
  Dried crushed red pepper 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Olive oil 3 Tablespoon
  Ready to serve chicken broth 14 1⁄2 Ounce (1 Can)
  Lemon juice 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Fettuccine 16 Ounce, uncooked (1 Package)
  Sweet red pepper 1 Medium, cut into thin strips
  Green pepper 1 Medium, cut into thin strips
Directions

Cook first 3 ingredients in butter and oil in a medium saucepan over medium heat 2 minutes, stirring occasionally.
Stir in chicken broth and lemon juice; cook until mixture is reduced to lA cups (about 25 minutes), stirring occasionally.
Stir in salt and ground pepper.
Set aside.
Cook fettuccine in a Dutch oven according to package directions; drain well.
Return fettuccine to Dutch oven; add broth mixture and pepper strips.
Cook over low heat, tossing gently, until mixture is thoroughly heated.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Tossed
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pepper
Interest: 
Healthy

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2618 Calories from Fat 887

% Daily Value*

Total Fat 99 g153%

Saturated Fat 35.3 g176.4%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 2024 mg84.3%

Total Carbohydrates 358 g119.2%

Dietary Fiber 23 g92%

Sugars 28.3 g

Protein 63 g125.3%

Vitamin A 119.1% Vitamin C 526.6%

Calcium 9.5% Iron 58%

*Based on a 2000 Calorie diet

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Pepper Pasta Recipe