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