In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender puree the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan. Serves 2. Gourmet June 1993
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|Serving Size: 1 Serving (496g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 697 (48%)|
|Amt Per Serving||% DV|
|Total Fat 77.5g||103 %|
|Saturated Fat 44.9g||224 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 183.2mg||56 %|
|Sodium 640.2mg||22 %|
|Potassium 793.6mg||21 %|
|Total Carbohydrate 181.8g||53 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 156.6g|
|Protein 19g||27 %|
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Calories per serving: 1465
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