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1 pound
fettuccine pasta
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1
red bell pepper, thinly sliced
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1 small
zucchini, thinly sliced
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1 bunch
arugula, washed and spun dry
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1/2 cup
kalamata olives, pitted and quartered
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One 28-ounce can
whole peeled tomatoes, drained
Peeler Selections Options
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1/2 cup
olive oil
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1/4 cup
balsamic vinegar
Balsamic Vinegars Options
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3 cloves
garlic, peeled
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1 teaspoon
red pepper flakes
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1/2 cup
fresh basil leaves
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4 ounces
parmesan cheese, shaved
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3 tablespoons
pine nuts
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1 teaspoon
sea salt
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