| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian4 | 6 | servings | |
INGREDIENTS
| 1 | lb | Fettuccine |
| 1 | Green bell pepper | |
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 3 | Oil-pack sun-dried tomatoes; drained and | |
| ; julienne | ||
| 2 | tb | Fresh chopped basil |
| 1/4 | c | Olive oil; preferably reserved |
| From sun-dried tomatoes | ||
| Sherry wine vinegar | ||
| Salt; pepper |
INSTRUCTIONS
Cook fettuccine in generously salted boiling water until barely tender. Drain. Meanwhile, roast peppers on grill or under broiler until skins blister. Plunge in ice water. Peel off skins. Slice peppers into julienne strips. Add peppers, tomato strips and basil to pasta in large bowl. Toss with olive oil and splash of vinegar. Season to taste with salt and pepper. Let stand about 2 hours in refrigerator to blend flavors. Created by: Ken Frank, La Toque, Los Angeles Per serving: 96 Calories (kcal); 9g Total Fat; (82% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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