Ronzoni Fettuccine Sicilian Style
Prep Time: 15 min.
Start to Finish: 25 min.
Ingredients:
12 oz. RONZONI Fettuccine or Fettuccine Florentine, uncooked
1/3 cup olive oil
1 cup chopped onion
2 cloves garlic, minced
1 pkg. (16 oz.) frozen Italian green beans, thawed
2 cans (15 or 19 oz. each) chick peas, drained
2 jars (7-oz. each) roasted red pepper, drained and sliced into strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Grated Parmesan cheese (optional)
Chopped fresh parsley
Instructions:
Break pasta in half; cook according to package directions. Drain. Meanwhile, in large skillet over medium heat, heat oil; add onion and garlic. Cook until tender. Add green beans; cook 3 minutes. Add chick peas and roasted peppers; cook 1 minute or until heated through. Toss vegetable mixture and pasta; season to taste. Sprinkle with cheese and parsley; serve immediately. 12 servings.
NOTE: Recipe can be halved.
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)