Fettuccine Piccata

Ever since I was a child, there is one food that I couldn’t get enough of. You are probably guessing steak because I grew up on a beef farm, right? Wrong – it was pasta!

My brothers used to call me “noodle-head” when I was little because all I would ever eat is noodles – any kind – didn’t matter what it was.

I’m still a fan of pasta today. Bring on the fettuccine, mac ‘n’ cheese, lasagna, and don’t forget the pasta salad and the ravioli.

Here is a very easy recipe that’s become one of my go-to recipes at home. Sometimes a throw in some chicken or shrimp to jazz it up. Hope you enjoy!

Fettuccine Piccata
From WhatsCookingAmerica.net
1 (16-ounce) package uncooked fettuccine pasta

1/3 cup olive oil

1/4 cup capers, drained

1/4 cup white wine, choose a wine you would actually drink

1/2 cup prepared pesto

2 cloves garlic, minced

1/2 cup sliced black olives

1 tablespoon lemon juice

1/2 cup cottage cheese

Coarse salt and freshly ground black pepper to taste

Freshly grated parmesan cheese

Cook pasta according to package directions: drain and return to pan to keep warm.

In a small saucepan over medium-high heat, heat olive oil, capers, white wine, pesto, and garlic 1 minute or until aromatic; stir in black olives, lemon juice, and cottage cheese. Remove from heat and pour over prepared pasta; toss to coat thoroughly. Season with salt and pepper.

Transfer onto individual serving plates and garnish with parmesan cheese.

Makes 4 servings.