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Name: Fettuccine with Lemon, Hot Peppers and Pecorino Romano
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Red jalapenos; seeded and; 1 Recipe fresh pasta; 1/2 c Freshly grated pecorino; 1 md Red onion; thinly-sliced; Juice and zest of three; 12 oz Canned evap skimmed milk; salt and pepper to taste

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INGREDIENTS

2 Red jalapenos; seeded and
1 Recipe fresh pasta
1/2 c Freshly grated pecorino
1 md Red onion; thinly-sliced
Juice and zest of three
12 oz Canned evap skimmed milk
salt and pepper ; to taste

Servings

INSTRUCTIONS

MOLTO MARIO SHOW #MB5653 Heat 6 quarts of water to boil and add 2 tablespoons of salt. In a 12" to 14" skillet, Saute red onions in favorite saute liquid until translucent and softened (8 to 10 minutes). Add jalapenos and milk and bring to a boil. Add lemon juice and zest and boil 1 minute. Remove from heat and set aside. Season with salt and pepper. Drop pasta into boiling water and cook until tender yet still "al dente". Drain pasta in colander over sink and toss hot pasta into pan with cream mixture. Return to heat and stirring gently, mix well. Add pecorino and toss quickly. Pour into heated serving platter and serve immediately. Yield: 4 as pasta course Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to fatfree digest V97 #176 by Jayne Spielman on Aug 11, 97

NOTES

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Fettuccine with Lemon, Hot Peppers and Pecorino Romano

2 Red jalapenos; seeded and
1 Recipe fresh pasta
1/2 c Freshly grated pecorino
1 md Red onion; thinly-sliced
 Juice and zest of three
12 oz Canned evap skimmed milk
 salt and pepper to taste

MOLTO MARIO SHOW #MB5653    Heat 6 quarts of water to boil and add 2 tablespoons of salt.    In a 12" to 14" skillet, Saute red onions in favorite saute liquid until  translucent and softened (8 to 10 minutes). Add jalapenos and milk and  bring to a boil. Add lemon juice and zest and boil 1 minute. Remove from  heat and set aside. Season with salt and pepper. Drop pasta into boiling  water and cook until tender yet still "al dente". Drain pasta in colander  over sink and toss hot pasta into pan with cream mixture. Return to heat  and stirring gently, mix well. Add pecorino and toss quickly. Pour into  heated serving platter and serve immediately.    Yield: 4 as pasta course  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to  fatfree digest V97 #176 by Jayne Spielman <jayne@deve1.ejv.com> on Aug 11,  97

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Nutrition

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Serving Size: 1 Serving (341g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 155mg		5 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.