Fettuccini Tomato Rustica I

I was inspired to make this dish after tasting something similar at an Italian restaurant in Ontario. It is a different type of pasta, having a great deal of flavour from the roasted pepper and sun-dried tomato, as well as being slightly dry from the cheese. I’m a picky eater and I love this dish!

Step: 1

In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.

Step: 2

Preheat oven to 250 degrees F (120 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with marinade until evenly coated. Spread into a baking dish.

Step: 3

Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.

Per Serving: 970 calories; protein 42.6g; carbohydrates 46.2g; fat 69g; cholesterol 96.3mg; sodium 369.4mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do more often .