Boston Lettuce And Fettuccine

• 2 heads Boston lettuce - cleaned and torn
• 5 cloves garlic - chopped
• 3 tomatoes vine ripe, - diced
• 15 ounces black beans can of, - drained
• 1 onion - sliced
• 9 ounces black olive can of, - drained and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons butter
• grated romano cheese
• 4 teaspoons olive oil
• 1 pound fettuccine - prepare as directed
• black olives
• Boston lettuce
• butter
• fettuccine
• garlic
• olive oil
• onions
• red pepper flakes
• tomatoes

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

boston lettuce, garlic, tomatoes, black beans, onion, black olive, salt, black pepper, red pepper, butter, romano cheese, olive oil, black olives, boston lettuce, butter, fettuccine, garlic, olive oil, onions, red pepper, tomatoes

Taken from www.yummly.com/recipe/Boston-Lettuce-and-Fettuccine-1649259 (may not work)