12 ounces green and white Fettuccine, uncooked
2 teaspoons vegetable oil
OR
2 teaspoons olive oil
1/2 cup minced shallots
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, minced
4 red bell peppers, roasted and cut into strips
OR
1 7-ounce jar roasted red peppers, drained and cut into thin strips
3 cups arugula leaves, rinsed and chopped
1/2 teaspoon dried basil
1/4 cup minced parsley
1/2 cup fresh goat cheese (optional)
Servings: 6
1. Cook pasta according to package directions; drain.
2. Heat oil in a large frying pan. Sauté shallots, red pepper flakes and garlic, about 2 minutes. Add roasted red peppers and simmer 5 minutes on medium heat. Add arugula leaves, basil and chopped parsley. Sauté for 2 minutes.
3. Pour sauce over pasta and toss lightly. Add goat cheese and stir thoroughly. Serve immediately.
Serves 6 or 8 as an appetizer
2 teaspoons vegetable oil
OR
2 teaspoons olive oil
1/2 cup minced shallots
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, minced
4 red bell peppers, roasted and cut into strips
OR
1 7-ounce jar roasted red peppers, drained and cut into thin strips
3 cups arugula leaves, rinsed and chopped
1/2 teaspoon dried basil
1/4 cup minced parsley
1/2 cup fresh goat cheese (optional)
Servings: 6
1. Cook pasta according to package directions; drain.
2. Heat oil in a large frying pan. Sauté shallots, red pepper flakes and garlic, about 2 minutes. Add roasted red peppers and simmer 5 minutes on medium heat. Add arugula leaves, basil and chopped parsley. Sauté for 2 minutes.
3. Pour sauce over pasta and toss lightly. Add goat cheese and stir thoroughly. Serve immediately.
Serves 6 or 8 as an appetizer