1001 Low-Fat Veg Recipes

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Fettucine with Roasted Garlic, Onions, and Peppers

 

Recipe By :Sue Spitler

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 whole garlic bulbs

olive oil spray

3 medium onion -- cut into wedges

2 large red bell peppers -- cut into 1/2 " slices

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons parsley -- finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces fettucine -- cooked, warm

 

Heat oven to 400 degrees. Cut a scant 1/2 inch of tops of garlic bulbs,

exposing ends of cloves. Wrap garlic bulbs loosely in aluminum foil. Spray

jelly roll pan with cooking spray. Arrange garlic, onions, and bell peppers on

pan. Bake vegetables, uncovered, until garlic is very soft and vegetables are

tender, 15-20 minutes.

 

Cool garlic slightly; squeeze pulp into small bowl. Stir in oil, lemon juice,

parsley, salt and pepper. Spoon garlic mixture over pasta and toss; add onions

and peppers and toss. Serve warm.

 

Source:

" 1,001 Low-Fat Vegetarian Recipes "

 

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Per Serving (excluding unknown items): 175 Calories; 4g Fat (20.2% calories from

fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 139mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0