3 tbsp. olive oil
1/2 tsp. crushed red pepper
4 garlic gloves, minced
6 c. hot cooked fettuccine (1 lb. uncooked pasta)
1/2 c. parsley, chopped
1 tsp. salt
1/2 tsp. pepper

Heat oil in a large nonstick skillet over medium-high heat; add red pepper and cook 2 minutes. Add garlic; saut 30 seconds or until garlic is lightly browned. Remove from heat; stir in remaining ingredients.

Yield: 6 servings. Serving size: one cup.