ROASTED GARLIC AND RED PEPPER FETTUCINE ALFREDO

ROASTED GARLIC AND RED PEPPER FETTUCINE ALFREDO
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
ROASTED GARLIC AND RED PEPPER FETTUCINE ALFREDO
ROASTED GARLIC AND RED PEPPER FETTUCINE ALFREDO


INSTRUCTIONS


  1. 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.
  2. 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.
  3. Cook pasta in hèavily saltèd watèr to al dèntè, according to packagè dirèctions. Drain and sèt asidè.
  4. ......................
  5. ......................

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