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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"People mature with age and experience. I hope I more resemble a fine wine than bad vinegar."
-Rick Kaplan, Television Producer

The refrigerator light goes on...

Using fresh peppers is the best way, but you can use bottled peppers. There’s a lot of good brands on the market and a 16 ounce jar is about the equivalent of three large red peppers. Make sure that they are packed in water and not oil (most are) and don’t have added salt (most do not). Usually there’s a little bit of vinegar in the packing liquid but this won’t have an effect on your sauces usually.

Arugula

Known as Rocket (or Roquette) this is a member of the same family as cabbages and cresses.  Arugula is pungent and spicy with a slightly peppery flavor.  It is an essential ingredient in the Provençal mixed greens, mesclun.  

Shop for arugula that is bright green with a soft texture.  The younger leaves are not as spicy and I avoid very large leaves because they can be more bitter and tough.  

2 ounces arugula = 14 calories, 0g fat, 0g sat fat, 0g mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol

Fettuccine with Roasted Red Pepper Vinaigrette

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

Cooking Time = 30 Minutes

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 or vegetable broth
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 or gluten-free 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.