The Red Hot Chili Paper

Send us some "foodback"

Fettucini w/ Veggies
Linguini Vongole
Pasta Cake
Fusilli Vinaigrette
Garlic Mostaccioli
Garden Fettuccine
Macaroni Skillet
Chinese Tofu Salad
Garden Vegetable Fettuccine


      8 bacon slices, diced
      4 fresh garlic cloves, squeezed in garlic press
      1 large onion, chopped
      1 green bell pepper, chopped
      1 small zucchini, diced
      3/4 cup broccoli, cut in small florets
      6 tomatoes, peeled, diced
      1/2 cup chopped fresh parsley
      1 tablespoon oregano
      1 tablespoon dried basil
      salt, to taste
      pepper, to taste
      1 pound fettucine
      Parmesan cheese, grated


    Cook bacon until crisp. Lift out and drain, reserving 3 tablespoons fat in skillet. Add  garlic and onion, stirring, until onion is translucent. Add pepper, zucchini and broccoli  and stir-fry until crisp-tender. Add tomatoes and herbs and cook just until heated  through. Salt and pepper to taste. Cook fettuccine according to package directions. Drain.  Add sauce to pasta and toss. Sprinkle with reserved bacon. Serve grated Parmesan cheese  separately.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the