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Fettuccine with Beef and Roasted Red Pepper Garlic Sauce



1 lb fettuccine pasta
1 lb beef top sirloin grilling steak, cut in stir-fry strips
1 teaspoon minced garlic
Freshly ground black pepper, to taste
1 bottle (350 ml) Roasted Red Pepper & Garlic Dressing
1 cup light sour cream
1 lb fresh or frozen asparagus spears, cut in 2 inch pieces
1 can (7 oz) roasted sweet red pimientos
1/4 cup pine nuts
Grated Parmesan cheese for garnish (optional)


  • Prepare fettuccine according to package directions.
  • Meanwhile, stir-fry beef strips with garlic and pepper in lightly oiled fry pan for 2 or 3 minutes (or until no longer pink).
  • Remove beef to plate using slotted spoon.
  • Combine Roasted Red Pepper & Garlic Dressing with sour cream in pan with meat juices.
  • Add asparagus to pan with sauce, coven and simmer for 2 or 3 minutes.
  • Drain cooked fettuccine and add with cooked beef strips and pimientos to sauce.
  • Mix well and heat through.
  • Serve sprinkled with pine nuts and grated Parmesan cheese (optional).

Makes 6 servings.

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Did You Know?
Fettuccine (literally "little ribbons" in Italian) is a type of pasta popular in Roman Cuisine.

Fettuccine is a flat thick noodle made of egg and flour (usually one egg each 100g flour) wider than but similar to the tagliatelle typical of Bologna. They are eaten with sugo d'umido (beef ragù) and ragù di pollo (chicken ragù).

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