Fettuccine with Bacon and Roasted Red Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An old boyfriend made this dish for my birthday about nine years ago. I was impressed with his cooking but didn't marry him. Sometimes I substitute prosciutto for bacon. -CL Reader Ingredients:
1 (7-ounce) bottle roasted red bell peppers, drained |
2 bacon slices, chopped (raw) |
1 cup sliced onion |
3 garlic cloves, minced |
1 cup frozen green peas, thawed |
1/4 cup fat-free, less-sodium chicken broth |
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) |
2 tablespoons grated fresh parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cut the roasted bell peppers into 1/4-inch-wide strips.
2. Cook bacon in a large Dutch oven over medium-high heat until crisp (about 2 minutes). Add onion and garlic; sauté 1 minute. Add bell peppers, peas, and broth; simmer 1 minute. Stir in pasta, cheese, salt, and pepper.
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