Title: Pasta Salad with Three Bell Peppers
Categories: Italian4
Yield: 6 servings

1 lb Fettuccine
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
3 Oil-pack sun-dried tomatoes;
-drained and
; julienne
2 tb Fresh chopped basil
1/4 c Olive oil; preferably
-reserved
From sun-dried 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; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates

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