Boston Lettuce and Fettuccine

Catherine Cappiello Pappas


When company drops in and you don’t know what to cook, look in the refridge, think, combine the flavors in your head and well, this might be what you come up with….it is what I came up with anyway….

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5 Min
15 Min
Stove Top


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


1Wash and rip the lettuce and place in a colander to drain.

Heat a large cast iron frying pan with two tablespoons of olive oil.

Add the sliced onion and sauté until slightly golden.

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.

When the lettuce is wilted; add the olives, drained beans and seasonings and turn the heat to low, while preparing the fettuccine.

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.

About Boston Lettuce and Fettuccine

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Healthy