Pasta Appetizer

Ingredients

• 4 tablespoons garlic oil (see note)
• 1 ½ cups julienne strips of green, red and yellow bell peppers, equal quantities of each
• ¼ cup walnuts, cut into quarters
• ¼ cup chopped shallots
• 1 tablespoon Grey Poupon mustard
• 8 ounces fettucini
• 3 ounces salted butter, cut into pieces
• Juice of 1/4 lemon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    554 calories; 37 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 9 grams protein; 45 milligrams cholesterol; 183 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Over medium-high heat, saute peppers, walnuts and shallots in garlic oil until the vegetables are tender, approximately 5 minutes.
2. Using a fork, quickly blend mustard into vegetables.
3. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain well.
4. Add hot pasta and butter to the vegetable sauce, stirring and tossing quickly, for 15 to 20 seconds, until pasta is well coated.
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.

About 15 minutes