Boston Lettuce And Fettuccine Recipe

Name: Boston Lettuce And Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads Boston lettuce - cleaned and torn; 5 cloves garlic - chopped; 3 tomatoes vine ripe, - diced; 15 ounces black beans can of, - drained; 1 onion - sliced; 9 ounces black olive can of, - drained and chopped; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 tablespoons butter; grated romano cheese; 4 teaspoons olive oil; 1 pound fettuccine - prepare as directed; black olives; Boston lettuce; butter; fettuccine; garlic; olive oil; onions; red pepper flakes; tomatoes

Servings: persons

2 heads Boston lettuce - cleaned and torn
5 cloves garlic - chopped
3 tomatoes vine ripe, - diced
15 ounces black beans can of, - drained
1 onion - sliced
9 ounces black olive can of, - drained and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons butter
grated romano cheese
4 teaspoons olive oil
1 pound fettuccine - prepare as directed
black olives
Boston lettuce
butter
fettuccine
garlic
olive oil
onions
red pepper flakes
tomatoes

1
Wash and rip the lettuce and place in a colander to drain.
2
Heat a large cast iron frying pan with two tablespoons of olive oil.
3
Add the sliced onion and saute until slightly golden.
4
Add the garlic and tomatoes and saute on a medium-low heat. When the garlic is fragrant and the tomatoes soften add the lettuce and butter and continue to saute on a low heat.
5
When the lettuce is wilted; add the olives, drained beans and seasonings and turn the heat to low, while preparing the fettuccine.
6
Place two tablespoons of olive oil at the bottom of the serving bowl and add the fettuccine and toss; top with the cooked lettuce, grating cheese and dashes of red pepper flakes; toss and serve.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 heads Boston lettuce - cleaned and torn, 5 cloves garlic - chopped, 3 tomatoes vine ripe, - diced, 15 ounces black beans can of, - drained, and more.

Yes, Boston Lettuce And Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boston Lettuce And Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions