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| ROASTED GARLIC AND RED PEPPER FETTUCINE ALFREDO |
INGREDIENTS
- 6 largè Rèd Bèll Pèppèrs, cut into quartèrs with sèèds and mèmbranès rèmovèd
- 2 hèads of garlic, roastèd and mashèd (about 2 tablèspoons) (dirèctions hèrè)
- 16 ouncès Fèttuccinè
- 1 tablèspoon olivè oil
- 1/2 mèdium onion, dicèd (about 3/4 cup)
- 2 tablèspoons buttèr
- 1 cup vègètablè or chickèn broth
- 1/4 cup hèavy crèam
- 1/4 cup nonfat milk
- 1/2 cup frèshly gratèd Parmèsan chèèsè
- 1 tablèspoon frèsh choppèd parslèy
- salt and pèppèr to tastè
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| ROASTED GARLIC AND RED PEPPER FETTUCINE ALFREDO |
INSTRUCTIONS
- Roast garlic according to instructions hèrè. (*notè - this stèp takès about an hour. If you prèfèr, just usè about 6 clovès of garlic mincèd and sautè with thè onions in stèp 4). Sèt asidè.
- Sèt ovèn to broil. Placè rèd bèll pèppèr quartèrs skin sidè up on a foil linèd baking shèèt. Placè undèr thè broilèr for about 10-15 minutès or until skins arè blackènèd all around. Rèmovè from thè ovèn and placè pèppèrs in a sèalèd ziploc bag for 10 minutès. Rèmovè thè skins with your fingèrs (thèy should slip right off). Roughly chop thè softènèd pèppèrs. Sèt asidè.
- Cook pasta in hèavily saltèd watèr to al dèntè, according to packagè dirèctions. Drain and sèt asidè.
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