Roasted Pepper Fettuccine

Makes 6
Prep 20 m
Cook 10 m
Broil 12 - 15 m



  1. 1 of 7 Heat broiler.
  2. 2 of 7 Halve and core sweet peppers. Place peppers, cut side down, on broiler-pan rack.
  3. 3 of 7 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. 4 of 7 Once peppers are cool enough to handle, peel off blackened skin and discard. Slice each half into quarters.
  5. 5 of 7 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 minutes. Stir in pepper strips and cayenne; heat through, stirring, about 3 minutes.
  6. 6 of 7 Meanwhile, cook fettuccine with garlic in large pot of lightly salted water until al dente, firm but tender, about 10 minutes. Drain.
  7. 7 of 7 Transfer pasta to large platter or serving bowl. Top with roasted pepper sauce. Sprinkle with toasted nuts. Serve immediately. Makes 6 servings.
Nutrition Information for Roasted Pepper Fettuccine
Servings Per Recipe: 6
Per Serving: 419 kcal cal., 36 mg chol., 15 g Fat, total, 59 g carb., 16 g pro., 5 g fiber, 7 g sat. fat, 591 mg sodium