| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
|
Onions; sliced thin |
| 1 |
|
Stick unsalted butter; (1/2 cup) |
| 1 1/2 |
tb |
Minced garlic |
| 3 |
pt |
Brussels sprouts; trimmed and the |
|
|
; leaves separated |
| 1/2 |
c |
Water |
| 1/2 |
c |
Thinly sliced scallion |
| 2 |
|
Red bell peppers; cut into thin |
|
|
; strips |
| 1 |
lb |
Whole-wheat fettuccine |
| 1/3 |
c |
Freshly grated Parmesan; or to taste |
INSTRUCTIONS
In a large kettle cook the onions in 3 tablespoons of the butter over
moderate heat, stirring occasionally, until they are golden. Add the
garlic, the Brussels sprouts, the water, the scallion, the bell peppers,
and salt and pepper to taste and cook the mixture, stirring occasionally,
for 15 minutes, or until the vegetables are crisp-tender.
While the vegetables are cooking, in another large kettle cook the
fettuccine in boiling salted water for 10 to 12 minutes, or until it is al
dente, and drain it well. Stir the pasta into the vegetables and keep the
mixture warm. In a small skillet cook the remaining 5 tablespoons butter
over moderate heat, swirling the skillet, until it is browned, add it to
the pasta mixture with the Parmesan and salt and pepper to taste, and toss
the mixture well.
Serves 6 to 8.
Gourmet October 1992
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