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Ingredientes
- 2 heads of Boston lettuce – cleaned and torn
- 4-5 cloves of garlic – chopped
- 3 vine ripe tomatoes – diced
- 15 oz. can of black beans – drained
- 1 onion – sliced
- 9 oz. can of black olive – drained and chopped
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes
- 2 tbs. butter
- Grated Romano cheese
- 3-4 tsp. olive oil
- 1 lb. of fettuccine – prepare as directed
Direcciones
- Wash and rip the lettuce and place in a colander to drain.
- Heat a large cast iron frying pan with two tablespoons of olive oil.
- Add the sliced onion and sauté until slightly golden.
- Add the garlic and tomatoes and sauté on a medium-low heat. When the garlic is fragrant and the tomatoes soften add the lettuce and butter and continue to sauté on a low heat.
- When the lettuce is wilted; add the olives, drained beans and seasonings and turn the heat to low, while preparing the fettuccine.
- Place two tablespoons of olive oil at the bottom of the serving bowl and add the fettuccine and toss; top with the cooked lettuce, grating cheese and dashes of red pepper flakes; toss and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 5 servings | |
| Calories 728 | |
| Calories from Fat 130 | 18% |
| Total Fat 15.06g | 19% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 610mg | 25% |
| Potassium 1446mg | 41% |
| Total Carbs 119.05g | 32% |
| Dietary Fiber 15.9g | 53% |
| Sugars 5.33g | 4% |
| Protein 30.69g | 49% |
