Spaghetti with Red Pepper Alfredo
Ingredients
- 3 red peppers, cut into 1-in. chunks
- 3 cloves garlic, thinly sliced
- 2 Tbsp olive oil
- Kosher salt
- Pepper
- 1 lb linguine
- 3 Tbsp fresh lemon juice
- ⅓ cup heavy cream
- ¼ cup finely grated Parmesan cheese
- ½ cup small basil leaves
Instructions
- Heat oven to 425°F. On large rimmed baking sheet, toss red peppers and garlic with oil and ¼ tsp each salt and pepper; arrange in even layer. Roast until peppers are tender, 25 to 30 minutes.
- While vegetables are roasting, cook pasta per pkg. directions. Reserve ½ cup cooking water; drain pasta and return to pot. Toss with 3 Tbsp fresh lemon juice.
- When vegetables are done, transfer to blender, add cream and Parmesan and puree until smooth.
- Reheat pepper sauce if necessary. Toss pasta with sauce to coat, adding some reserved pasta water as necessary, then fold in basil. Serve sprinkled with additional Parmesan if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
595
|
595
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 19 | 19 |
| Carb (g) | 93 | 93 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 285 | 285 |
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