Pasta With Red Pepper Alfredo

Name: Pasta With Red Pepper Alfredo
Total time: 35 min
Yield: 4 - 6 serving(s)
Ingredients: 3 red peppers, cut into 1-inch chunks; 3 cloves garlic, thinly sliced; 2 tbsp. olive oil; 1 lb. linguine; 3 tbsp. fresh lemon juice; 1/3 c. heavy cream; 1/4 c. finely grated Parmesan cheese; 1/2 c. small basil leaves; Kosher salt; Pepper

By The Good Housekeeping Test KitchenPublished: Dec 21, 2018

pasta with red pepper alfredo easy pasta recipes

Mike Garten

Yields:

4 - 6 serving(s)

Total Time:

35 mins

Cal/Serv:

595

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Give this creamy pasta dish a nutrient boost by mixing in roasted veggies.

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Ingredients

3
red peppers, cut into 1-inch chunks
3
cloves garlic, thinly sliced
2 Tbsp.
olive oil
1 lb.
linguine
3 Tbsp.
fresh lemon juice
1/3 cup
heavy cream
1/4 cup
finely grated Parmesan cheese
1/2 cup
small basil leaves
Kosher salt
Pepper

Directions

1. Step 1Heat 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. Step 2While 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. Step 3When vegetables are done, transfer to blender, add cream and Parmesan and puree until smooth.
4. Step 4Reheat 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.