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Related recipes: Celery, Cheese, Dairy Foods, Fall, Garlic, Herbs, Low-Sugar, Main Dishes, Onions, Pasta, Sausage
This is a good example of a pasta dish that has alot of flavor from a small amount of meat. It doesn’t have alot of sauce but it is sure to please!
Servings: 6
Yield: 10 cups (2.4L)
1 lb (455g) fettucine, uncooked
1 Tbs (15mL) extra virgin olive oil
1 medium red onion, minced
1 stalk celery, minced
4 cloves garlic, minced
4 oz (115g) Italian salami, thinly sliced, cut into matchsticks
1/2 cup (120mL) dry white wine
1/2 cup (120mL) chicken broth
1 cup (40g) Italian parsley, chopped
Freshly ground black pepper, to taste
1/2 cup (60g) Parmesan cheese, grated
Cook pasta in rapidly boiling water until done. Drain.
Heat the olive oil in a 12-inch (30cm) skillet. Sauté the onion, celery, and garlic until the vegetables are soft; about 5 minutes. Add the salami, and cook for 3 minutes.
Add the wine and chicken broth and and cook for 5 minutes more. Add the parsley and pepper and stir well.
Transfer cooked pasta into the skillet and toss to combine all the ingredients.
Serve with Parmesan cheese.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
