Fettucine with Figs & Chiles.

Makes: 6 | Prep Time: 25 min. | Cook Time: 25 min.

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  • 8 black mission figs, rinsed, dried, and stems removed
  • 2 dried chiles (use any medium-heat chile, such as ancho)
  • 2 lemons
  • 1/2 cup plain fat-free yogurt
  • 12 ounces whole wheat fettuccine
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese
  • a few sprigs of fresh mint or flat leaf parsley, for garnish (opt)


  1. Cut figs in quarters or eighths, depending on size (about 1 to 2 cups, depending on size of figs).
  2. Place figs cut-side up on a plate.
  3. Tear the chiles into small pieces, discarding the seeds and stems; measure about 1 tablespoon torn chiles to use in this recipe.* Sprinkle the chile pieces over the figs and set aside.
  4. Grate the zest of both lemons and squeeze the juice of one lemon. Stir the lemon zest and juice into the yogurt and set it aside.
  5. Cook the fettuccine in a large pot of boiling water until just tender, or al dente.In a large nonstick skillet over medium heat, heat the olive oil.
  6. Add the figs and saute for about 3 minutes, stirring constantly. Add the chile and season to taste with salt and pepper. Continue to saute for 1 minute. Remove the skillet from the heat.
  7. Drain the fettuccine. Return to pot. Stir in the lemon and yogurt mixture and the Parmesan cheese. Transfer pasta to a serving platter and spoon the fig and chile mixture over the top.
  8. Garnish with the sprigs of mint or parsley and serve immediately.
* Note: Wear rubber gloves to handle chiles, and keep you hands away from your eyes. Recipe courtesy of The New American Plate, from the  American Institute for Cancer Research