Fettucine & Bells

By bakers_delight85

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 3 medium bell peppers (red, yellow and/or orange), cut into 1 1/2-inch-long julienne strips
• 1 1/2 cups thinly sliced onions
• 3 cloves garlic, minced
• 1/8 tsp. crushed red pepper
• 1/2 cup brine-cured black olives, pitted and halved
• 1/4 cup dry white wine
• 1/4 cup balsamic vinegar
• 1/4 tsp. salt, or to taste
• Freshly ground pepper to taste
• 12 ounces whole-wheat fettucine
• 1/3 cup freshly grated Parmesan cheese
• 1/2 cup slivered basil leaves, divided

Details

Servings 6

Preparation

Step 1

Put a large pot of water on to boil for cooking pasta.
Heat oil in a large skillet over medium-high heat. Add bell peppers and onions; cook, stirring, until tender, 8 to 12 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Stir in olives, wine and vinegar; cook, stirring, for 2 to 3 minutes. Season with salt and pepper.
Meanwhile, cook pasta until just tender, 9 to 11 minutes, or according to package directions. Reserving 1/4 cup of the cooking liquid, drain the pasta and place in a large bowl. Add the vegetable mixture, Parmesan cheese, 1/4 cup basil and the reserved cooking liquid; toss well. Serve immediately, sprinkled with the remaining 1/4 cup basil.
Calories per serving: 314