2019-10-01 Allrecipes

ALLRECIPES.COM 68 OCT/NOV 2019

746 REVIEWS

12 oz. dry fettuccine

1 Tbsp. olive oil

2 red bell peppers, julienned

3 cloves garlic, minced

½ to ¾ tsp. cayenne pepper

1 cup reduced-fat sour cream

½ cup reduced-sodium vegetable

broth or chicken broth

¾ cup grated Parmesan cheese

Salt and black pepper to taste

Chopped fresh basil, for garnish

1. Cook pasta according to package
   directions; drain, reserving 1 cup
   cooking water.


2. Meanwhile, heat oil in a large skillet
   over medium heat. Add bell peppers,
   garlic, and cayenne; cook, stirring,
   until peppers are tender, 3 to 5 minutes.
   Remove skillet from heat.


3. Whisk together sour cream and broth
   in a bowl. Stir into skillet, then stir in
   cheese. Add hot pasta and stir to coat.
   (If needed, thin sauce to desired
   consistency with reserved pasta water.)
   Season with salt and black pepper to
   taste. Garnish with chopped fresh basil.
   armagazine.com/fettuccine-with-bell-
   pepper-cayenne-sauce
   QUICK VEGETARIAN
   PER 1⅓ -CUP SERVING: 531 CAL; 18G FAT (8G SAT);
   19G PRO; 75G CARB (5G FIBER, 7G SUGARS);
   455MG SODIUM

“I added about

¼ cup white wine

to the bell peppers

while cooking to

give it a sweeter

flavor. So good!”

• KRISTEN O’BRIEN

FETTUCCINE WITH BELL

PEPPER-CAYENNE SAUCE

HANDS-ON 15 MIN TOTAL 25 MIN

SERVES 4 SUBMITTED BY JULIELIZ

2 REVIEWS

For Marinade

2 Tbsp. olive oil

2 Tbsp. oyster sauce

4 large cloves garlic, minced

1 Tbsp. Cabernet

Sauvignon wine

1 tsp. fish sauce

1 ½ tsp. black pepper

⅛ tsp. sesame oil, or

more to taste

1 ½ lb. beef tenderloin or

beef top loin, cut into cubes

For Cooking

2 Tbsp. olive oil

2 Tbsp. oyster sauce

4 cloves garlic, minced, or

more to taste

3 cups hot cooked rice

Lemon wedges and basil

leaves, for garnish

ASIAN GARLIC SHAKING BEEF (BÒ LÚC LĂC)

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY CHIP PHELPS

Make Marinade

1. Whisk together olive oil, oyster
   sauce, garlic, wine, fish sauce, pepper,
   and sesame oil in a small bowl until
   well blended. Pour mixture into a
   zip-top plastic bag. Add beef, seal
   bag, and turn to coat. Let stand at
   room temperature 10 to 30 minutes.
   Cook Beef


2. Heat oil in a wok or 12-inch skillet
   over high heat. Stir in beef and
   marinade, then stir in oyster sauce
   and garlic. Cook, stirring, until beef is
   cooked through and sauce begins to
   thicken, 5 to 10 minutes. Serve over
   hot rice. Garnish with lemon wedges
   and basil leaves.
   armagazine.com/asian-garlic-
   shaking-beef
   HIDDEN GEM QUICK
   PER SERVING (¾ CUP BEEF AND ¾ CUP RICE):
   755 CAL; 50G FAT (16G SAT); 34G PRO; 41G
   CARB (2G FIBER, 1G SUGARS); 627MG SODIUM

what’s

SHAKING?

Bò Lúc Lăc translates

from Vietnamese as “shaking

beef.” It’s because many

cooks shake the pan to

toss the cubes of beef

during cooking.

Weeknight W

inners

DINNER FIX