Recipe - Pasta Salad With Three Bell Peppers

1 pound Fettuccine
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
3 Oilpack sundried tomatoes;
drained and
; julienne
2 tablespoon Fresh chopped basil
One fourth cup Olive oil; preferably
reserved
From sundried tomatoes
Sherry wine vinegar
Salt; pepper

Cook fettuccine in generously salted boiling water until barely tender.
Drain. Meanwhile, roast peppers on grill or under broiler until skins
blister. Plunge in ice water. Peel off skins. Slice peppers into julienne
strips. Add peppers, tomato strips and basil to pasta in large bowl. Toss
with olive oil and splash of vinegar. Season to taste with salt and pepper.
Let stand about 2 hours in refrigerator to blend flavors.

Created by: Ken Frank, La Toque, Los Angeles

Per serving: 96 Calories (kcal); 9g Total Fat; (82% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; One half Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

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