Fettuccine with Olive Oil, Garlic, and Red Pepper

Fettuccine with Olive Oil, Garlic, and Red Pepper Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Serve this simple pasta with zucchini sautéed in 1 tablespoon olive oil.

Yield:

4 servings

Recipe from

Cooking Light

Recipe Time

Total: 28 Minutes

Nutritional Information

Calories 397
Fat 19 g
Satfat 4.6 g
Monofat 11.3 g
Polyfat 2.5 g
Protein 13.2 g
Carbohydrate 44 g
Fiber 2.1 g
Cholesterol 12 mg
Iron 2.4 mg
Sodium 559 mg
Calcium 180 mg

Ingredients

1/4 cup olive oil, divided
3 garlic cloves, minced
1/2 teaspoon crushed red pepper
6 quarts water
3 1/4 teaspoons kosher salt, divided
8 ounces uncooked fettuccine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/3 cup coarsely chopped fresh flat-leaf parsley

Preparation

1. Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat.

2. Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add hot pasta, reserved cooking liquid, remaining 1/4 teaspoon salt, and cheese to garlic mixture. Increase heat to medium-high; cook 2 minutes or until pasta is al dente, tossing to combine. Remove from heat. Add parsley; toss. Place 1 1/2 cups pasta on each of 4 plates; drizzle each serving with 1 1/2 teaspoons olive oil.

Note:

Faith Willinger,

April 2011
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