Red Pepper Alfredo

This is from the book Eat This, Not That by David Zinczenko and Matt Goulding. As a self professed addict to Chicken linguine alfredo this recipe was a welcomed addition to my meal plan. (Photo coming soon)


You will need:

10 oz dried fettuccine

1 and 1/2 Tbsp butter

1 and 1/2 Tbsp flour

1 cup Milk

1/4 cup half and half

3/4 cup chopped bottled roasted red peppers

2 cloves garlic Halved

1/2 cup grated Parmesan

Salt and Pepper To Taste

Bring large pot of salted water to a boil

Add pasta and cook until al dente

Meanwhile melt butter in saucepan over medium heat. Stir in the flour and cook for a minute until the two are fully incorporated. Slowly add the milk and half and half whisking to avoid lumps. Add the Red Pepper and Garlic. Turn heat to low and simmer for ten minutes.

Pour mixture in blender and puree until smooth and uniform in color. Return to pan and stir in Parmesan. Simmer until pasta is done cooking.

Add pasta to sauce and coat evenly. Divide amongst 4 bowls or plates.

Calories per serving 390