Monday, July 02, 2007

Fettuccine with Sauteed Peppers and Parsley

I was totally appalled by the Italian food I had at lunch. In fact, it was so bad that after two bites, I threw it out. Authentic Italian food really focuses on vegetables which is something that some Italian restaurants really neglect, instead focusing on gobs of cheese and too much pasta. In Italy, vegetables are often the focus, as they should be, because they are so abundant.

So I came home to take the offensive taste out of my mouth. Really, I made this dish because a friend was coming over for dinner, and as usual, I decided to make a guinea pig out of her. This dish was really good, has few simple ingredients that you would most likely have in your fridge, and takes fewer than 3o minutes to bring together. I just love love love dishes that come together so quickly. It's also colorful, healthy, and so pretty to boot!

The parsley is key because it really brings the dish together, and it's a good recipe for using a lot of parsley so you don't have to feel about letting any go to waste because most likely, you won't! You really cannot have enough parsley in this dish.

Once again, this recipe comes from Vegetarian Cooking for Everyone.
Serves 4

Cooking Time:
30 minutes or less

-4 large bell peppers (red, yellow, and orange, or all one color)
-4 T olive oil
-Salt and freshly milled pepper
-1 pound fettuccine
-2/3 cup chopped parsley
-Freshly grated Parmesan, optional

Heat large pot of water for the pasta. Meanwhile, cut peppers into strips about as wide as the fettuccine. heat the oil in a large skillet over high heat, then add the peppers; give a stir, let them sit for a few minutes, and stir again. Continue cooking this way for about 10 minutes. The peppers should caramelize along the edges, soften , and yield their juices but not lose their sins. They will smell sweet. Season well with salt and pepper, add a ladle of pasta water, and turn the heat low.

Add salt to the boiling water and cook pasta until al dente. Scoop past out and add it to peppers, allowing some water to drip into the pan. Raise the heat and toss the pasta and peppers with the parsley. Plate dish and add cheese.

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