Pasta - Wolfgang Puck's Fettuccine With Roasted Red Peppers

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<mx2 source= " MasterCook 6.0 " date= " February 08, 2001 " >

<Summ>

<Nam>

Wolfgang Puck & apos;s Fettuccine With Roasted Red Peppers

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<RcpE name= " Wolfgang Puck & apos;s Fettuccine With Roasted Red Peppers "

author= " Wolfgang Puck " >

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<![CDATA[

* Exported from MasterCook *

 

Wolfgang Puck's Fettuccine With Roasted Red Peppers

 

Recipe By :Wolfgang Puck

Serving Size : 2 Preparation Time :0:00

Categories : Pasta Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup chopped onion

2 tablespoons minced garlic

2 tablespoons extra-virgin olive oil

2 large red bell peppers (about 1 pound) -- roasted, peeled,

and

pinch of red pepper flakes

kosher salt and freshly ground pepper

2/3 cup chicken-flavored stock

6 ounces fettuccine -- fresh preferred

1 teaspoon chopped fresh thyme

1/2 teaspoon sherry wine vinegar

chopped fresh cilantro -- for garnish

 

In a medium skillet over medium-high heat, saute onions and garlic in olive oil

until translucent, two to three minutes. Add roasted peppers and red pepper

flakes and cook three to four minutes. Salt and pepper to taste. Remove about

1/4 of the mixture and reserve.

 

Pour stock into the pan with remaining pepper mixture and bring to a boil.

Transfer ingredients to a blender and purée until smooth. Return to pan and keep

warm.

 

Cook noodles in boiling water until al dente, about one minute for fresh pasta.

(Cook dried pasta according to package directions.)

 

Drain and stir noodles into the sauce. Stir in the thyme, vinegar and reserved

pepper mixture. Adjust seasoning to taste.

 

S(Formatted by):

" Nancy Braswell, Feb-08-2001 "

 

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

 

Per Serving (excluding unknown items): 140 Calories; 14g Fat (85.1% calories

from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

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

 

 

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

 

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<Serv qty= " 2 " />

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<CatS>

<CatT>

Pasta

</CatT>

<CatT>

Side Dish

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " chopped onion " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " minced garlic " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " red bell peppers (about 1 pound) " unit= " large " qty= " 2 " >

<IPrp>

roasted, peeled, and cut into 1/4 & quot; strips

</IPrp>

</IngR>

<IngR name= " of red pepper flakes " unit= " pinch " ></IngR>

<IngR name= " kosher salt and freshly ground pepper " ></IngR>

<IngR name= " chicken-flavored stock " unit= " cup " qty= " 2/3 " ></IngR>

<IngR name= " fettuccine " unit= " ounces " qty= " 6 " >

<IPrp>

fresh preferred

</IPrp>

</IngR>

<IngR name= " chopped fresh thyme " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " sherry wine vinegar " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " chopped fresh cilantro " >

<IPrp>

for garnish

</IPrp>

</IngR>

<DirS>

<DirT>

In a medium skillet over medium-high heat, saute onions and garlic in olive oil

until translucent, two to three minutes. Add roasted peppers and red pepper

flakes and cook three to four minutes. Salt and pepper to taste. Remove about

1/4 of the mixture and reserve.

</DirT>

<DirT>

Pour stock into the pan with remaining pepper mixture and bring to a boil.

Transfer ingredients to a blender and purée until smooth. Return to pan and keep

warm.

</DirT>

<DirT>

Cook noodles in boiling water until al dente, about one minute for fresh pasta.

(Cook dried pasta according to package directions.)

</DirT>

<DirT>

Drain and stir noodles into the sauce. Stir in the thyme, vinegar and reserved

pepper mixture. Adjust seasoning to taste.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " Nancy Braswell, Feb-08-2001 " />

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