fettuccine with lemon, hot peppers and pecorino romano
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Recipe fresh pasta |
| 1 medium | Red onion; thinly-sliced |
| 2 | Red jalapenos; seeded and thinly-sliced |
| 12 ounces | Canned evap skimmed milk |
| Juice and zest of three lemons | |
| ½ cup | Freshly grated pecorino romano |
| Salt and pepper to taste |
MOLTO MARIO SHOW #MB5653
Heat 6 quarts of water to boil and add 2 tablespoons of salt.
In a 12" to 14" skillet, Saute red onions in favorite saute liquid until translucent and softened (8 to 10 minutes). Add jalapenos and milk and bring to a boil. Add lemon juice and zest and boil 1 minute. Remove from heat and set aside. Season with salt and pepper. Drop pasta into boiling water and cook until tender yet still "al dente". Drain pasta in colander over sink and toss hot pasta into pan with cream mixture. Return to heat and stirring gently, mix well. Add pecorino and toss quickly. Pour into heated serving platter and serve immediately.
Yield: 4 as pasta course
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to fatfree digest V97 #176 by Jayne Spielman <jayne@...> on Aug 11, 97
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