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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pasta with Roasted Red Peppers Recipe

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This recipe for Pasta with Roasted Red Peppers is from The Fatum/Nolan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cloves garlic, diced
1 small onion, diced
¼ cup olive oil
⅓ cup fresh chopped basil
16 oz. jar of Mezzetta roasted red bell peppers, drained
½ cup white wine
½ cup chicken stock
1 cup heavy cream
salt and pepper to taste
1 package of fettuccini cooked and drained.
Directions:
Directions:
Puree peppers in a food processor. In a pan, heat oil. Sauté garlic and onion until translucent. Add pureed peppers. Continue to sauté for 2-3 minutes over medium heat. Add white wine and simmer for 2 minutes. Add chicken stock, cream, basil, salt and pepper. Bring back to boil and simmer for 10 more minutes over low heat. Mix with freshly cooked pasta and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
This is a favorite entree on Lenten Fridays in our house.

 

 

 

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