Fettuccine Alfredo Ii
INGREDIENTS:
1 sm Red bell pepper 14 1/2 oz Canned stewed tomatoes
1 Carrot 1 tb Tomato paste
1 Garlic clove 1/2 lb Perciatelli or spaghetti
2 tb Oil 1/3 c Green olives w/ pimiento
1/2 ts Salt
1 sm Red bell pepper 14 1/2 oz Canned stewed tomatoes
1 Carrot 1 tb Tomato paste
1 Garlic clove 1/2 lb Perciatelli or spaghetti
2 tb Oil 1/3 c Green olives w/ pimiento
1/2 ts Salt
NUTRITIONAL INFORMATION 326 * calories per serving 847 * mg sodium per serving 9 * g protein per serving 53 * g carbohydrate per serving 9 * g fat per serving
Chop pepper and carrot. Mince garlic. In a large frying pan, heat the oil over medium heat. Add the chopped pepper, carrot, garlic and salt. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes longer. Cook the pasta in a large pot of boiling salted water until just done. Drain. Add to the sauce with the olives and toss. Taste and add salt if needed. Serve hot.
Work time: 20 minutes Total time: 30 minutes
Chop pepper and carrot. Mince garlic. In a large frying pan, heat the oil over medium heat. Add the chopped pepper, carrot, garlic and salt. Cook, stirring occasionally, until vegetables are tender, 7 to 10 minutes. Stir in stewed tomatoes and tomato paste, reduce heat to low and cook 5 minutes longer. Cook the pasta in a large pot of boiling salted water until just done. Drain. Add to the sauce with the olives and toss. Taste and add salt if needed. Serve hot.
Work time: 20 minutes Total time: 30 minutes