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Fettuccine with Roasted Garlic, Onions, and Peppers
2 bulbs garlic
Olive oil cooking spray
3 med. onions, cut into wedges
2 large red bell peppers, cut into 1/2-inch slices
2 Tbsp. olive oil, or vegetable oil
2 Tbsp. lemon juice
2 Tbsp. finely chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
8 oz. fettuccine, cooked, warm
Heat oven to 400° F. Cut a scant 1/2" off tops of garlic bulbs, exposing ends of cloves. Wrap garlic cloves loosely in aluminum foil. Spray jelly roll pan with cooking spray. Arrange garlic, onions, and bell peppers on pan. Bake vegetables, uncovered, until garlic
is very soft and vegetables are tender, 15 to 20 min.
Cool garlic slightly; squeeze pulp into small bowl. Stir in oil, lemon juice, parsley, salt, and pepper. Spoon garlic mixture over pasta and toss; add onions and peppers and toss. Serve warm.
Yield: 8 side-dish servings.
"There has always been a food processor in the kitchen. But once upon a time she was usually called the missus or Mom."
Sue Berkman
Danablu, a Danish blue cheese sometimes known as Jutland Blue, was developed in the early 20th century as a less expensive alternative to Roquefort cheese. It became very successful in Britain after World War II. Danablu is milder than Roquefort, with a delightful piquant flavor all its own. It is sold in 8 inch rounds, about 4 inches thick and wrapped in foil.
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