This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTE
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

Pesto-Wine Fettuccine with Red Bell Peppers and Sundried Tomatoes
Yield: Serves 3 for entrees or 6 as a first course

This dish combines a pesto sauce made with chicken broth instead of oil, together with the white wine sauce for creaminess. This sauce hugs the fettuccine and makes you feel as if you are eating something rich and fattening, even though the only fat in this dish is the very small amount from the white wine sauce.

1 pound fettuccine
1 cup Low Fat Pesto Sauce  or use prepared pesto sauce and drain off the excess oil that accumulates on top)
1 cup White Wine Sauce
1 red bell pepper, cut into 1/4 inch slices
1/4 cup slivered sundried tomatoes
1/2 cup + 4 tablespoons Chicken Broth
1/4 teaspoon garlic, minced
3–6 fresh basil leaves
4 radicchio leaves for garnish (optional)


In a large stockpot (6-8 quarts):
Fill 3/4 of the pot with water, add a teaspoon of salt, bring to a boil and cook the pasta according to package directions.
Drain and place into a large serving bowl.

In a medium, 13 inch nonstick saute pan, over high heat:
Add four tablespoons of the chicken broth and the garlic and cook for 30 seconds.
Add the peppers and the chicken broth. Saute for one or two minutes until the peppers begin to soften and turn brown, and the broth has almost completely evaporated.
Add the white wine sauce, the sundried tomatoes and the pesto sauce.
Stir together and cook for about 5 minutes or until the peppers are soft, yet still slightly crunchy. The sauce will also thicken during this time. Add more broth if it is too thick.
Remove from the heat.


To serve:
1. Toss the pasta in the serving bowl with half the sauce. 2. Divide onto individual plates or keep it in the bowl.
3. Finish the dish by topping with additional sauce, along with the peppers.
4. Garnish with a basil leaf or a red radicchio leaf for contrasting color.

Low-Fat Pesto Sauce
1 cup fresh basil leaves, loosely packed
1 cup fresh Italian (flat-leaf) parsley leaves, loosely packed
1/2 cup Chicken Broth or Vegetable broth
1/4 cup pine nuts (optional)
2 cloves fresh garlic
1/3 cup freshly grated Parmigiano or Pecorino Romano (optional)
Salt to taste

Place all ingredients except cheese in a food processor and process until smooth. Pour the sauce into a bowl and stir in the cheese.