- 6
- 20 mins
- 30 mins
Ingredients
- 2 sweet red peppers
- 2 sweet green peppers
- 1 sweet yellow pepper
- 1 sweet orange pepper
- 2 cups fat free half and half
- 1/4 cup milk
- 2 tbs flour
- 1/3 cup grated parmesan cheese
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 package (6 ounces) baby spinach
- Dash ground red pepper (cayenne)
- 1 lb fettuccine
- 3 cloves garlic, chopped
- 3 ts toasted pine nuts
Preparation
Step 1
1. Heat boiler.
2. Halve and core sweet peppers. Place peppers , cut side down, on a broiler pan rack.
3. Broil 3 inches from heat 12 to 15 minutes, turning until skins begin to blister and blacken. Transfer peppers to a brown paper bag or glass bowl. Seal tightly. Let stand for 5 minutes.
4. Once peppers are cool enough to handle, peel off blackened skin and discard. Slice each half into quarters.
5. Whisk together half and half, milk, flour, and parmesan in medium size saucepan. Bring to a simmer over medium high heat. Add salt, black pepper, and spinach. Lower heat. simmer until spinach is wilted, about 3 min.
6. Meanwhile, cook fettuccine with garlic in large pot of lightly salted waster until al dente. Drain.
7. Transfer pasta to large platter or serving bowl. Top with roasted pepper sauce. Sprinkle with toasted pine nuts.