Pepper Pasta - cooking recipe

Ingredients

1/4 c. butter or margarine, melted
3 Tbsp. olive oil
4 cloves garlic, minced
1 tsp. grated lemon rind
1/2 tsp. crushed red pepper
1 (14 1/2 oz.) can ready to serve chicken broth
3 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground pepper
16 oz. uncooked fettuccine
2 sweet red peppers, cut into strips

Preparation

Heat butter and oil in a medium saucepan; add garlic, lemon rind and crushed red pepper.
Cook over low heat 2 minutes, stirring occasionally. Add chicken broth and lemon juice. Simmer over medium heat until reduced to about 1 1/4 cups (about 25 minutes). Add salt and pepper. Cook fettuccine in a large Dutch oven according to package directions; drain.
Return fettuccine to Dutch oven; add red pepper strips and broth mixture. Cook over low heat 1 minute or until thoroughly heated, tossing gently.
Serve immediately or if desired, spoon into a lightly greased 13 x 9 x 2-inch baking dish.
Cover and chill. Remove from refrigerator and let stand at room temperature 1 hour.
Bake, covered, at 350\u00b0 for 30 minutes.