Pasta Day: Fettuccine With Sautéed Peppers And Parsley

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* Exported from MasterCook *

 

Fettuccine With Sautéed Peppers And Parsley

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 459

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 large bell peppers

red and yellow and orange

or all one color

4 tablespoons olive oil

Salt and freshly milled pepper

1 pound fettuccine

2/3 cup chopped parsley

Freshly grated Parmesan -- optional

 

Serves 4 to 6

 

Colorful and uncomplicated, and the peppers echo the shape of the fettuccine.

 

Start heating a large pot of water for the pasta. Meanwhile, cut the

peppers into strips about as wide as the fettuccine. Heat the oil in a

large skillet over high heat, then add the peppers; give a stir, let them

sit for a few minutes, and stir again. Continue cooking in this fashion

for about 10 minutes. The peppers should caramelize here and there along

the edges, soften, and yield their juices but not lose their

skins. They'll smell very sweet. Season with salt and pepper, add a ladle

of the pasta water, and turn the heat to low.

 

Add salt to the boiling water and cook the pasta until al dente. Scoop it

out and add it to the peppers, allowing some of the water to drip into the

pan. Raise the heat and toss the pasta and peppers with the

parsley. Distribute the pasta among the plates, then go back to the pan

for the peppers that have fallen aside. Grate a little cheese over the top

and serve.

 

Variation: Toss 1 pound rigatoni or other sturdy dried pasta shape with 1/2

cup Saffron or Garlic Mayonnaise (see separate recipes), then add the

peppers. This makes a very luscious dish of pasta.

 

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