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I have been making this pasta recipe for many years, and it’s one of my husband’s favorite pasta dishes (spaghetti with my homemade sauce reigns as #1 for him still).

You can skip the chicken if you want it to be a vegetarian pasta dish, and it’s just as good It’s the red pepper sauce that makes it so good!

You can make the sauce ahead of time and keep it in the refrigerator until you are ready to prepare it. And you can cut up the vegetables and cook the chicken ahead of time as well. Then cooking it up at the last minute only takes about 12 minutes from start to finish once the prep work is done.

The single sauce recipe is enough for 12 ounces, but if I’m making 16 ounces of noodles I often double the sauce. 

Serve with warm garlic bread, I like to make garlic bread or garlic knots out of my sourdough bread recipe.

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 20 Minutes
Cook Time: 12 Minutes
Total Time: 32 Minutes
Servings: 6

Ingredients:

  • SAUCE:
  • 1/2 cup mayonnaise
  • 2 Tbsp fresh basil, or 2 tsp dried
  • 2 Tbsp fresh parsley, or 2 tsp. dried
  • 1 medium red bell pepper, cut into large chunks
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp lemon juice
  • 1/2 tsp. salt
  • 1/8 tsp ground red pepper or Tabasco sauce
  • 1/8 tsp. black pepper
  • PASTA:
  • 1 (12 or 16 ounce) pkg fettucini noodles
  • 1 medium onion, cut into wedges
  • 1 medium zucchini, julienned
  • 2 large carrots, julienned
  • 10 oz. cooked chicken, cut into strips
  • Additional freshly grated parmesan cheese for topping

Instructions:

  1. SAUCE:

  2. In a blender or food processor place all sauce ingredients and blend until pureed; set aside. This can be made ahead of time and refrigerated until ready to prepare.

  3. PASTA:

  4. In a large pot bring enough water to cook pasta and vegetables to a boil. Cook pasta for 6 minutes. After 6 minutes add the carrots and onions and cook for 2 more minutes. After the additional 2 minutes add the zucchini and cook for 2 more minutes. Drain pasta and vegetables, return to pot. Add the sauce and cook until the sauce is warmed through, about 2 more minutes. Serve with additional freshly grated Parmesan cheese.

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