Pasta Appetizer
- Total Time
- About 15 minutes
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Ingredients
- 4tablespoons garlic oil (see note)
- 1½cups julienne strips of green, red and yellow bell peppers, equal quantities of each
- ¼cup walnuts, cut into quarters
- ¼cup chopped shallots
- 1tablespoon Grey Poupon mustard
- 8ounces fettucini
- 3ounces salted butter, cut into pieces
- Juice of ¼ lemon
Nutritional analysis per serving (4 servings)
547 calories; 37 grams fat; 13 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Over medium-high heat, saute peppers, walnuts and shallots in garlic oil until the vegetables are tender, approximately 5 minutes.
- Step 2
Using a fork, quickly blend mustard into vegetables.
- Step 3
Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain well.
- Step 4
Add hot pasta and butter to the vegetable sauce, stirring and tossing quickly, for 15 to 20 seconds, until pasta is well coated.
- Step 5
Add lemon juice and mix well. Serve immediately.
- To make garlic oil, simply crush 1 or 2 cloves of garlic and place in a jar of vegetable oil. Store in a cool, dark place for a week or longer. For instant garlic oil, saute 2 crushed cloves of garlic in the oil until garlic is brown. Remove and discard. Use oil immediately.
Private Notes