Special Diet Information

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

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

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 safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"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.


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 easily be multiplied and makes OK leftovers. Reheat gently.



  • 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.

Nutrition Facts

Serving size: 2 ounces pasta with 2/3 cup sauce

Servings: 4

Amount Per Serving

Calories 445 Calories from Fat 140
% Daily Value
Total Fat 18g 25%
    Saturated Fat 4g 21%
    Monounsaturated Fat 9g
    Trans Fat 0g
Cholesterol 15mg 5%
Sodium 499mg 21%
Total Carbohydrates 65g 22%
    Dietary Fiber 11g 45%
    Sugars 13g
Protein 17g
Vitamin A 170% Vitamin C 555%
Calcium 23% Iron 22%
Vitamin K 96 mcg Potassium 869 mg
Magnesium 131 mg