Fields of Greens - Fettucine with Broccoli, Roasted Peppers, and Olives

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Fettucine with Broccoli, Roasted Peppers, and Olives

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium red or yellow bell pepper -- roasted and peeled

1 stalk broccoli, about 3 cups florets with stems

3 tablespoons extra-virgin olive oil

3 garlic cloves -- finely chopped

8 Nicoise or Gaeta olives -- pitted and coarsely chopped

1 tablespoon fresh lemon juice

salt and pepper

1/2 pound fresh fettucine

2 tablespoons chopped fresh herbs: marjoram, parsley,

and thyme

grated Parmesan or Romano cheese

 

Serves 2 to 4. We make this pasta throughout the year, and the only

time-consuming step is roasting the peppers, which can be done a day or two in

advance. Chopped black olives, lemon juice, and plenty of garlic intensify the

flavors.

 

Set a large pot of water on the stove to boil. Slice the roasted pepper iinto

thick strips, saving the juice, if any, to marinate it with. Cut the broccoli

into florets about 1-inch long, slicing the stem diiagonally as you cut. Trim

away the tough outer skin of the broccolo stalk and thinly slice on the

diagonal.

 

Heat 2 tablespoons of the olive oil in a large saute pan, add the garlic, and

saute over mediium-low heat for 2 minutes, being careful not to brown it.

Reduce the heat and add the pepper strips, olives, lemon juice, and 1/4 teaspoon

salt.

 

When the water is boiling, add 1 teaspoon salt and the fettucine. Cook the

pasta for 30 seconds to 1 minute, then add the broccoli, allowing it about 1

minute to cook. Just before you drain the pasta, add 1/4 cup of the cooking

water to the saute pan. Immediately drain the pasta and broccoli in a colander

and shake off the excess water. Add to the saute pan along with the remaining

tablespoon of olive oil, 1/4 teaspoon salt, and the fresh herbs. Season to

taste with salt and pepper. Serve with freshly grated cheese.

 

Tip: Cook the broccoli and pasta separately if you prefer. Drop the broccoli

into the boiling water for 45 to 60 seconds, then rinse under cold water and

drain. Add the broccoli to the saute pan just before you add the pasta; don't

add it earlier, or the lemon juice will discolor it.

 

 

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Per Serving (excluding unknown items): 188 Calories; 20g Fat (94.9% calories

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

1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 4 Fat.

 

NOTES : Tip: Cook the broccoli and pasta seperately if you prefer. Drop the

broccoli into the boiling watee for 45 to 60 seconds, then rinse under cold

water and drain. Add the broccolii to the saute pan just before you add the

pasta; don't add it earlier, or the lemon juice will discolor it.

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