This will be your new family favorite! Plus, it's actually good for you!
Ingredients:
2 Bell peppers, red or orange, or both, cut in half lengthwise, seeded, trimmed
12 ounces fettuccine (or any pasta shape) Penne
2 T Unsalted butter
3 cloves garlic, pressed or finely-minced
2 T All-purpose flour
1 C Chicken stock, low-sodium, warmed in microwave for 1 minute
1 ½ C low-fat (or whole) milk, warmed in microwave for 1 minute
¾ C Freshly-grated Parmesan cheese + extra for garnish
¾ t Kosher sea salt
¼ t Freshly ground black pepper
1 C Fresh baby spinach, coarsely chopped
Directions:
Pre-heat oven on broil.
On a foil covered baking sheet, broil cut side down bell peppers until skin is loosened, wrinkled all over and blackened in some places, about 15 minutes.
Remove from oven, carefully fold foil tightly around peppers, and cool.
When cool enough to handle, peel off skin and discard.
Chop remaining roasted and skinned bell peppers into bite-sized pieces and set aside.
In a large pot, cook pasta al dente according to package directions, in generously salted water.
Meanwhile, heat butter in a large sauté pan over medium-low heat.
Add garlic and sauté one minute, stirring occasionally, until fragrant.
Sprinkle with flour, and stir to combine.
Sauté for an additional minute to cook the flour, stirring occasionally.
Slowly add chicken broth, whisking to combine until smooth.
Whisk in milk, and bring the mixture to a simmer.
Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese is melted.
Drain pasta, then immediately return pasta to the large pot.
Add roasted and chopped bell pepper, chopped fresh spinach, and sauce to large pot and toss to combine.
Serve topped with additional parmesan cheese if desired.
Recipe by My Sweet California Life at /skinny-pasta-alfredo-with-roasted-bell-peppers/