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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 ¼ lemon
Nutritional analysis per serving (4 servings)
46 grams carbs; 46 milligrams cholesterol; 547 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 13 grams saturated fat; 37 grams fat; 1 gram trans fat; 3 grams fiber; 184 milligrams sodium; 9 grams protein; 3 grams sugar
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