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Ingredientes
- 1/4 c. minced onion
- 2 Tbsp. chopped garlic
- 2 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg red bell peppers - (abt 1 lb) roasted, peeled, cored, seeded, cut into 1/4" strips
- 1 pch red pepper flakes Kosher salt to taste Freshly-grnd black pepper to taste
- 2/3 c. chicken stock or possibly broth
- 6 ounce fettuccine - (fresh preferred)
- 1 tsp minced fresh thyme
- 1/2 tsp sherry wine vinegar Minced fresh cilantro for garnish
Direcciones
- In a medium skillet over medium-high heat, saute/fry onion and garlic in extra virgin olive oil till translucent/soft, 2 to 3 min. Add in roasted peppers and red pepper flakes; cook 3 to 4 min. Add in salt and pepper to taste. Remove about 1/4 of the mix; set aside.
- Pour stock into the pan with remaining pepper mix; bring to a boil. Transfer ingredients to a blender; puree till smooth. Return to pan; keep hot.
- Cook noodles in boiling water till al dente, about 1 minute for fresh pasta. (Cook dry pasta according to package directions.) Drain noodles; stir into sauce. Stir in thyme, vinegar and reserved pepper mix. Adjust seasoning to taste. Garnish with cilantro.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 2 servings | |
| Calories 501 | |
| Calories from Fat 135 | 27% |
| Total Fat 15.33g | 19% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 137mg | 6% |
| Potassium 595mg | 17% |
| Total Carbs 76.14g | 20% |
| Dietary Fiber 6.4g | 21% |
| Sugars 8.77g | 6% |
| Protein 13.9g | 22% |
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