Tuesday, June 10, 2008

Pepper Fetuccine with Herbs & Grilled Vegetables

Pepper Fettuccini with Grilled Vegetables & Herbs

Hands on time: 20 minutes
Serves 2

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

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