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Continued: Recipes: Fusilli with Spicy Eggplant and Spaghetti with Wilted Peppers

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  • Last update: July 3, 2013 - 1:00 PM

• 6 red and yellow bell peppers

• 1/2 tsp. salt

• 3 garlic cloves, thinly sliced

• 2 tbsp. chopped parsley

• 1 lb. spaghetti

• Grated Pecorino Romano

Directions

Heat the olive oil in a large skillet over medium heat, add the onion and prosciutto, and cook until the onions have softened but not browned, 6 to 7 minutes.

While the onions are cooking, clean the peppers: Cut off the tops and bottoms and remove the seeds and core. Cut into lengthwise quarters and trim away the ribs. Cut into 1/4 -inch crosswise strips. Add the peppers to the skillet with 1/2 teaspoon salt and reduce the heat to low.

Cook, stirring occasionally, until the peppers are limp, about 45 minutes. The prosciutto will be frazzled and the onion caramelized. Add the garlic and parsley, and continue cooking while you prepare the pasta.

Cook the spaghetti in a large pot of rapidly boiling salted water until tender, about 10 minutes. Drain and add to the skillet with the peppers. Stir to mix well and divide among 6 warm pasta plates. Dust generously with grated Pecorino Romano and serve immediately.

Nutrition information per serving without cheese:

Calories 405 Fat 9 g Sodium 386 mg Saturated fat 2 g

Carbohydrates 66 g Protein 14 g Cholesterol 8 mg Dietary fiber 5 g

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