Name: Pasta Salad with Three Bell Peppers
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

[Jonathan Edwards] seemed to manage very well by what he said rather than how he said it. There was always the memory of Enfield. In that village, in his calm way he had preached a sermon on “Sinners in the Hands of an Angry God.” The content of the message had so grabbed hold of his congregation that people held on in terror to the pews lest they slip into the great abyss of hell which they saw yawning at their feet.

Edna Gerstner

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
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