Tuesday, November 27, 2012

Red Pepper Alfredo

Sunday's dinner comes from one of my favorite cook books, Cook This, Not That! The No-Diet Weight Loss Solution (the one with the orange cover, Easy & Awesome 350-Calorie Meals) by the same authors of those yearly books, Eat This, Not That! (David Zinczenko & Matt Goulding).  The recipes in this book are always very simple and never take more than 30-40 minutes to make.  Oh, and they always come out delicious!  This recipe combines roasted red peppers to Alfredo sauce to make Alfredo sauce a little healthier.  I think it tastes better than regular Alfredo sauce because it's not heavy.

Here's what you'll need:
10 oz. dried fettuccine (I used spaghetti.)
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1/2 cup half and half
3/4 cup chopped bottled roasted red peppers
2 cloves garlic, halved
1/2 cup grated Parmesan
Salt and black pepper to taste

First, bring a large pot of salted water to boil.  Add the pasta and cook until al dente (should be about 30 seconds to 1 minute less than the package instructions recommend).

While that's cooking, melt the butter in a medium saucepan over medium heat.  Stir in the flour and cook for a minute, until the two are fully incorporated.
(Sorry for the dark pictures, I was using the camera on my phone and the lighting isn't good in the kitchen once the sun's gone down.)
Slowly add the milk and half and half, whisking to help prevent lumps from forming.  Add the red pepper and garlic.  Turn heat to low and simmer for 10 minutes.
Pour the mixture into a blender and puree until smooth and uniform in color.  Return to the pan and stir in the Parmesan.  Season with salt and pepper and simmer until the pasta is done cooking.
Drain the pasta and add directly to the saucepan.  Toss to coat evenly and enjoy!

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