Boston Lettuce and Fettuccine
Ingredients
2 heads of Boston lettuce – cleaned and torn
4-5 cloves of garlic – chopped
3 vine ripe tomatoes – diced
15 oz. can of black beans – drained
1 onion – sliced
9 oz. can of black olive – drained and chopped
½ tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
2 tbs. butter
Grated Romano cheese
3-4 tsp. olive oil
1 lb. of fettuccine – prepare as directed
Preparation
1
Wash and rip the lettuce and place in a colander to drain.
2
Heat a large cast iron frying pan with two tablespoons of olive oil.
3
Add the sliced onion and sauté until slightly golden.
4
Add the garlic and tomatoes and sauté on a medium-low heat. When the garlic is fragrant and the tomatoes soften add the lettuce and butter and continue to sauté on a low heat.
5
When the lettuce is wilted; add the olives, drained beans and seasonings and turn the heat to low, while preparing the fettuccine.
6
Place two tablespoons of olive oil at the bottom of the serving bowl and add the fettuccine and toss; top with the cooked lettuce, grating cheese and dashes of red pepper flakes; toss and serve.
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Added:
Tuesday, June 3, 2014 - 9:59am
