Tuesday, June 10, 2008

Pepper Fetuccine with Herbs & Grilled Vegetables

Pepper Fettuccini with Grilled Vegetables & Herbs

Hands on time: 20 minutes
Serves 2

Ingredients:
1 half box of cracked black pepper fettuccini pasta (or whatever your favorite pasta is)
Grilled vegetables of your choice – mine…quartered artichoke hearts, zucchini slices, sweet red peppers slices, but the list is endless.
1 cloves garlic, crushed
¼ cup extra virgin olive oil
¾ cup fresh Pecorino Romano & Asiago cheeses, coarsely grated
¼ cup fresh Italian/flat leaf parsley, coarsely chopped
1 tbsp fresh oregano, chopped (basil or any whatever you favor)
Grated zest of half lemon
Freshly ground black pepper
Squirt of lemon juice

Directions:
1. Cook the pasta in salted water as per package instructions (usually 6-8 minutes).

2. Place the drained pasta in a large pasta bowl and toss with the rest of the ingredients. Taste for seasoning.

Serve with a simple salad.

1 comment:

Holler said...

That looks like a really good pasta dish Ruth. May I have a bowl please and a nice glass of red. Yum