Still Life: Pasta with Marinated Vegetables

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* Exported from MasterCook *

 

Pasta with Marinated Vegetables

 

Recipe By :Molly Katzen

Serving Size : 4 Preparation Time :1:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 red or yellow bell peppers

12 medium fresh mushrooms -- cleaned, stemmed, and sliced

12 ounces marinated artichoke hearts -- including all their liquid

20 cherry tomatoes -- halved

15 large fresh basil leaves -- minced

4 medium garlic cloves -- minced

3/4 teaspoon salt

4 tablespoons olive oil -- or more if needed

2 tablespoons red wine vinegar

15 oil-cured black ripe olives -- pitted and minced

1 pound fettucine or a tubular-shaped pasta like

penne

 

Preheat oven to 350 F. Place the peppers on a baking sheet and roast for 20 to

30 minutes, turning every 5 to 8 minutes or so, until the skin is fairly evenly

blistered all over. remove from the oven and immediately place in a paper bag

for about 5 minutes. Remove from the bag. When they are cool enough to handle,

peel off the skin with a sharp paring knife (if should come off easily), and

remove stems and seeds. Slice the peppers into strips, and place them in a

large bowl.

 

Add all remaining ingredients except past and mix well. Cover and let marinate

a minimum of several hours. Warm the vegetables, if desired, while cooking the

pasta.

 

Cook the pasta in plenty of boiling water until al dente. Drain, and combine

with the marinated vegetables. Serve immediately.

 

Description:

" Roasted peppers, artichoke hears, tomatoes, mushrooms, and olives. "

Cuisine:

" Italian "

Copyright:

" 1994 "

Start to Finish Time:

" 5:00 "

 

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Per Serving (excluding unknown items): 817 Calories; 36g Fat (39.2% calories

from fat); 20g Protein; 104g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

2688mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 1/2 Vegetable; 6 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Be sure to give the vegetables time to marinate. Twenty-four hours of

marinating time is optimal. You can get all the other vegetables ready while th

peppers are roasting, and thus streamline the whole operation.

 

The hot pasta can be combined with room temperature vegetables, but the dish

tastes even better if all components are heated first. Warm the vegetables in a

microwave or heat them gently in a large skillet over low heat. The drained

pasta can be added directly to the skillet. (Use a strainer or skimmer to

transfer the pasta directly from its cooking water to the vegetables, saving

yourself the trouble of traveling to the sink with a heavy hot pot.)

Nutr. Assoc. : 4695 0 0 0 0 0 0 0 0 0 3274