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Fettuccine with Roasted Red Pepper Vinaigrette

Servings = 4 | Serving size =2 ounces pasta with 2/3 cup sauce

This recipe can be multiplied by 2, 3, 4.

This recipe makes OK leftovers. Reheat gently.

Note: This recipe calls for chicken stock, but you may substitute a low-sodium vegetable stock, if you wish.

3	red bell peppers
	spray olive oil
1 large	white onion (diced)
2 cloves	garlic (sliced)
2 tsp	dried rubbed sage
1/4 cup	curley parsley (coarsely chopped)
1 cup	low sodium chicken stock
1/2 cup	water
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 tsp	balsamic vinegar
1 Tbsp	extra virgin olive oil
4 quarts	water
8 ounces	whole wheat fettuccine
2 cups	baby arugula
2 ounces	Pecorino-Romano cheese (grated)

Preheat the oven to broil.

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 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.

Nutrition Facts

Serving size: 2 ounces pasta with 2/3 cup sauce | Servings 4

Calories 445 | Calories from Fat 140

Amount Per Serving (% Daily Value)

Total Fat 18g (25%) | Saturated Fat 4g (21%)

Monounsaturated Fat 9g | Trans Fat 0g

Cholesterol 15 mg (5 %) | Sodium 499 mg (21 %)

Total Carbohydrates 65g (22%) | Sugars 13g

Dietary Fiber 11g (45%) | Protein 17g

Vitamin A 170% | Vitamin C 555 % | Calcium 23% | Iron 22%

Vitamin K 96 mcg  | Potassium  869 mg | Magnesium  131 mg