Pasta With Red Pepper Alfredo

Name: Pasta With Red Pepper Alfredo
Yield: 4 servings
Ingredients: 3 red peppers, cut into 1-inch chunks; 3 clove Garlic, thinly sliced; 2 tbsp Olive Oil; 1 lb linguine; 3 tbsp Lemon Juice, fresh; 0.333 cup Heavy Cream; 0.25 cup Parmesan Cheese, finely grated; 0.5 cup small basil leaves; Kosher Salt; Pepper

This pasta with red pepper alfredo is a quick and easy dinner. Follow this recipe for a flavor-packed pasta meal.

Brooke1999

Servings4

Difficultymedium

Dinner / SupperEntrees

Ingredients

3red peppers, cut into 1-inch chunks
3 cloveGarlic, thinly sliced
2 tbspOlive Oil
1 lblinguine
3 tbspLemon Juice, fresh
⅓ cupHeavy Cream
0.25 cupParmesan Cheese, finely grated
0.5 cupsmall basil leaves
Kosher Salt
Pepper

Instructions

1
Heat oven to 425°F. On large rimmed baking sheet, toss red peppers and garlic with oil and 1/4 tsp each salt and pepper; arrange in even layer. Roast until peppers are tender, 25 to 30 minutes.
2
While vegetables are roasting, cook pasta per package directions. Reserve 1/2 cup cooking water; drain pasta and return to pot. Toss with 3 Tbsp fresh lemon juice.
3
When vegetables are done, transfer to blender, add cream and Parmesan and puree until smooth.
4
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.