Fettucini with Peppers and Olives

Hi busy cooking friends– Here is a quick mid week meal, no meat, lots of flavor and ready in about 20 minutes.  It’s a good one.

8 oz. fettucini
2 tab. olive oil
1/2 red bell pepper
1/2 orange bell pepper
Shake of garlic salt
16 kalamata olives (more or less)
3 cloves garlic, minces
3 tab. fresh basil, chopped
1/2 cup parmesan cheese
1 tab. white balsamic vinegar
a sprinkle of pine nuts

Cook the pasta in boiling salted water with a splash of olive oil– according to box directions.  Meanwhile, heat a skillet with the olive oil.  Throw in the pepper and garlic.  Season with a bit of garlic salt. Saute until the peppers are tender, but still brightly colored (about 3 or 4 minutes).  Then stir in the olives, basil and vinegar.   The on a platter, layer the pasta, parmesan and then the pepper mixture. Top with a handful of pine nuts.

Serve it up hot with a bright green salad and the best kind of crust bread.  Bon Apetito!


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