Fedelini Pasta with Grilled Peppers and Zucchini
INGREDIENTS:
8 oz Dried fedelini
2 tb Chicken broth
4 tb Softened butter
1/3 c Aged hard cheese, grated
-Parmesan, Pecorino or
-Romano
Monterey Jack cheese
Salt and freshly ground
-black pepper
8 oz Dried fedelini
2 tb Chicken broth
4 tb Softened butter
1/3 c Aged hard cheese, grated
-Parmesan, Pecorino or
-Romano
Monterey Jack cheese
Salt and freshly ground
-black pepper
In a large pot bring salted water to a boil. Add the fedelini cook for about 8 minutes or until "al dente". Meanwhile, in a saucepan bring the broth to a simmer and then take off heat. Whip in the butter and season to taste with salt and pepper. Drain the pasta, transfer to a serving plate and toss with the buttered broth and grated cheese and lots of freshly ground black pepper.
Yield: 2 servings MONDAY TO FRIDAY PASTA SHOW #PS6517
Yield: 2 servings MONDAY TO FRIDAY PASTA SHOW #PS6517