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Fettuccine with Roasted Garlic, Onions and Peppers Recipe

Fettuccine with Roasted Garlic, Onions and Peppers Recipe

8 side-dish servings

Deceptively simple to make, and incredibly delicious to eat !



2 bulbs garlic

Olive oil cooking spray

3 medium onions, cut into wedges

2 large red bell peppers, thickly sliced

2 tablespoons each: olive oil, lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces fettuccine, cooked, warm


Cut a scant 1/2 inch off tops of garlic bulbs, exposing ends of cloves, spray with cooking spray. Wrap garlic bulbs loosely in aluminum foil. Arrange garlic, onions and bell peppers in single layer on greased foil-lined jelly roll pan. Roast at 425 degrees until garlic is very soft and vegetables are tender, 30 to 40 minutes. Cool garlic slightly, squeeze pulp into small bowl. Stir in oil, lemon juice, salt and pepper. Toss with pasta and onion mixture.


Per Serving:

Calories: 151

% of calories from fat: 26

Fat (gm): 4.5

Saturated fat (gm): 0.5

Cholesterol (gm): 0

Sodium (mg): 184

Protein (gm): 5

Carbohydrate (gm): 24.4

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