Fettuccine with Roasted Red Pepper Vinaigrette
Servings
4Serving size
2 ounces pasta with 2/3 cup sauceThis recipe can easily be multiplied and makes OK leftovers. Reheat gently.
Ingredients
| 3 medium Red bell peppers |
| 1 spray Spray olive oil |
| 1 large White onions (diced) |
| 2 clove Garlic, raw (sliced) |
| 2 tsp. Dried or rubbed sage |
| 1/4 cup chopped Fresh parsley |
| 1 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1/2 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Balsamic vinegar |
| 1 Tbsp. Olive oil |
| 4 quart Water |
| 8 ounce Whole Wheat Fettuccine (or gluten-free pasta) |
| 2 cup Arugula, raw |
| 2 ounce Romano cheese (grated) |
Instructions
Place the pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool.
Peel and seed the cooled pepper. Cut into strips.
Place a large skillet over medium heat and spray lightly with olive oil. Add the diced onion and sliced garlic. Cook for about 4 - 5 minutes until the onions begin to soften. Do not let the onions brown.
Add the red pepper, sage, parsley, chicken/vegetable stock, water, salt and pepper. Cook, stirring frequently, at a simmer for about 15 to 20 minutes over medium heat.
While the sauce is cooking place the water in a medium stock pot over high heat.
When the onions and peppers appear soft blend until smooth.
Return the puree to the pan ad add the vinegar and olive oil. Reduce the heat to very low.
Add the fettuccine to the boiling water and cook until tender. Using tongs, transfer the cooked pasta to the sauce. Add about 1/4 cup of the pasta water (more if needed) to thin the sauce a little.
Increase the heat to medium and add the arugula to the pasta and sauce. Cook for one minute and serve topped with the grated cheese.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Using fresh peppers is the best way, but you can use bottled peppers. There’s a lot of good brands on the market and a 16 ounce jar is about the equivalent of three large red peppers. Make sure that they are packed in water and not oil (most are) and don’t have added salt (most do not). Usually there’s a little bit of vinegar in the packing liquid but this won’t have an effect on your sauces usually.