roasted red pepper pasta
Photo by: The Culinary Nest
There are so many variations you can do with this pasta from blackened or grilled chicken, shrimp and/or a variety of your favorite veggies. For this variation I chose to incorporate asparagus and spinach and they complimented it beautifully! Pretty much anything goes when it comes to this roasted red pepper sauce and it is so easy!
Recipe by: The Culinary Nest
MAKES
4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
Ingredients
1lb. fettuccine (use gluten free if desired)
8 stalks asparagus, cut into 1” pieces
3 cups fresh spinach
1 tbsp olive oil
2 garlic cloves, minced
16 oz jar roasted red peppers
1/2 cup Half&Half (or heavy cream)
1/2 teaspoon Italian Seasoning
1/4 teaspoon crushed red pepper
Salt & pepper
Grated Parmesan cheese to garnish
METHOD
Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside.
Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar), the garlic cloves, italian seasoning, crushed red pepper, and a pinch of salt & pepper into a food processor or blender and process until smooth.
Add olive oil to a large, non-stick pan and cook the asparagus for 5 minutes on medium heat, stirring occasionally, until just tender to a fork. Season with some salt and pepper. Remove from pan and set aside.
In the same pan used to cook the asparagus, add the chopped and blended peppers and Half & Half or cream.
Cook on medium low heat, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
Add fettuccine and spinach and mix everything well. Once the spinach is beginning to wilt you are ready to serve! Sprinkle with Parmesan cheese and dig in!
