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Fettuccine Rapido

Italian.Chef's picture
  Pasta/8 ounces packaged medium wide noodles 1 Cup (16 tbs) (1 Recipe All Purpose / Whole Wheat)
  Dried hot chilies 2 Small, each broken into 3 pieces
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced / pressed
  Salt 1⁄2 Teaspoon
  Chopped parsley 1⁄2 Cup (8 tbs)
  Boiling salted water 1 Cup (16 tbs) (Adjust Quantity As Needed)

Cut fresh pasta into medium-wide noodles about 10 inches long.
In a small pan over low heat, cook chile peppers in olive oil until they begin to brown.
Add garlic and cook for about 30 seconds more or just until limp (do not brown).
Add salt and parsley and cook, stirring occasionally, for 1 minute longer.
Remove from heat.
In a large kettle of boiling salted water, cook noodles until al dente
Drain noodles, then place in a serving bowl.
Pour sauce over noodles, toss gently, then serve.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Quick, Healthy

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 967 Calories from Fat 656

% Daily Value*

Total Fat 74 g114%

Saturated Fat 10.1 g50.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 989.6 mg41.2%

Total Carbohydrates 65 g21.8%

Dietary Fiber 6.2 g24.9%

Sugars 7 g

Protein 11 g22.8%

Vitamin A 78.3% Vitamin C 43.7%

Calcium 4.5% Iron 19.1%

*Based on a 2000 Calorie diet

Fettuccine Rapido Recipe