Recipe - Whole-Wheat Fettuccine With Brussels Sprouts And Red Bell P

2 Onions; cut or sliced up thin
1 Stick unsalted butter; (1/2
cup)
1 One half tablespoon Minced garlic
3 pt Brussels sprouts; trimmed
and the
; leaves separated
One half cup Water
One half cup Thinly cut or sliced up scallion
2 Red bell peppers; cut into
thin
; strips
1 pound Wholewheat fettuccine
1/3 cup Freshly grated Parmesan; or
to taste

In a large kettle cook the onions in 3 tablespoons of the butter over
moderate heat, stirring occasionally, until they are golden. Add the
garlic, the Brussels sprouts, the water, the scallion, the bell peppers,
and salt and pepper to taste and cook the mixture, stirring occasionally,
for 15 minutes, or until the vegetables are crisptender.

While the vegetables are cooking, in another large kettle cook the
fettuccine in boiling salted water for 10 to 12 minutes, or until it is al
dente, and drain it well. Stir the pasta into the vegetables and keep the
mixture warm. In a small skillet cook the remaining 5 tablespoons butter
over moderate heat, swirling the skillet, until it is browned, add it to
the pasta mixture with the Parmesan and salt and pepper to taste, and toss
the mixture well.

Serves 6 to 8.

Gourmet October 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.