Thursday, July 7, 2011

Make It: Fettuccine with Olive Oil, Garlic, and Red Pepper

In need of a quick and easy dinner this summer but don't want to heat up your kitchen?  This dish fits the bill.  Minimal stove time, maximum summer flavors.  And, as an added bonus, it is a Cooking Light recipe...so you won't need to worry about fitting into that bathing suit.  ;)

Start by sauteing the garlic, parsley, and pepper.  Throw the saute into a quick creamy sauce (secret ingredient: pasta water...be sure to save some before draining!) and toss with the hot noodles.  Add a side salad and you're done! 

Obviously, in my picture, I used spaghetti rather than fettuccine and subbed in some basil instead of the parsley.  This dish is very versatile so use whatever you have on hand.  Throw in some grilled and diced up chicken for a shot of protein, mix in some summer squash, experiment with other spices, anything.  There's better things to do during these precious warm months than fretting over recipes!


Fettuccine with Olive Oil, Garlic, and Red Pepper
Cooking Light March 2009

1/4 cup extra-virgin olive oil, divided
3 garlic cloves, minced
1 tablespoon minced fresh parsley
1/4 teaspoon crushed red pepper
6 quarts water
1 tablespoon plus 1/4 teaspoon fine sea salt, divided
12 ounces uncooked fettuccine

Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 30 seconds or just until garlic begins to brown, stirring frequently. Stir in parsley and pepper. Remove from heat.
Bring 6 quarts water and 1 tablespoon salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water. Add hot pasta, reserved cooking water, and remaining 1/4 teaspoon salt to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Place 1 cup pasta mixture on each of 6 plates; drizzle each serving with 1 teaspoon remaining oil.

Yield: 6 servings
Per serving: Calories: 293; Fat: 10.2g (Saturated fat: 1.5g)

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