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Ingredientes
- 2 lrg Garlic cloves, chopped
- 1/8 tsp (scant) dry warm red pepper flakes
- 2 Tbsp. Extra virgin olive oil
- 1 x Orange bell peppers, cut into thin strips
- 1 x Red bell pepper, cut into thin strips
- 2/3 c. Dry white wine
- 1/2 c. Chicken broth or possibly water
- 1/2 lb Black linguine, fettuccine, or possibly spaghetti (squid or possibly cuttlefish ink pasta)
- 1/4 c. Finely minced fresh parsley leaves Fresh flat leafed parsley sprigs
Direcciones
- In a 5-qt kettle bring 4 qts salted water to a boil for pasta.
- In a 12-inch heavy skillet cook garlic with pepper flakes in oil over moderate heat, stirring, till garlic begins to turn golden brown. Add in bell peppers with salt to taste and cook, stirring, till softened. Add in wine and boil, stirring occasionally, till almost all liquid is evaporated. Add in broth or possibly water and simmer, covered, till bell peppers are tender, about 5 min. Pepper mix may be made 1 day ahead and chilled, covered.
- Reheat mix in skillet before proceeding.
- In boiling water cook pasta till al dente and drain in a colander. Add in pasta to pepper mix with parsley and toss with salt and pepper to taste over moderate heat till combined well and heated through.
- Divide pasta mix among 2 plates and garnish with parsley.
- Yield: 2 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 641g | |
| Calories 1254 | |
| Calories from Fat 272 | 22% |
| Total Fat 30.95g | 39% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 1041mg | 30% |
| Total Carbs 180.89g | 48% |
| Dietary Fiber 10.3g | 34% |
| Sugars 11.52g | 8% |
| Protein 32.26g | 52% |
