Boston Lettuce and Fettuccine
By: Lady Catherine ...
Published: Tuesday, June 3, 2014 - 9:59am

Ingredients




2 heads of Boston lettuce – cleaned and torn
4-5 cloves of garlic – chopped
3 vine ripe tomatoes – diced
15 oz. can of black beans – drained
1 onion – sliced
9 oz. can of black olive – drained and chopped
½ tsp. salt
½ tsp. black pepper
¼ tsp. red pepper flakes
2 tbs. butter
Grated Romano cheese
3-4 tsp. olive oil
1 lb. of fettuccine – prepare as directed

Preparation

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 sauté until slightly golden. 4 Add the garlic and tomatoes and sauté on a medium-low heat.  When the garlic is fragrant and the tomatoes soften add the lettuce and butter and continue to sauté 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.