Red Pepper Alfredo

Servings: 4
Cost per serving: $1.49

Calories: 390
Fat: 12 g (7 g saturated)
Sodium: 730 mg

10 oz dried fettuccine
1 1/2 tbsp. butter
1 1/2 tbsp. flour
1 c. milk
1/2 c. half and half
3/4 c. chopped bottled roasted red peppers
2 cloves garlic, halved
1/2 c. grated parmesan
Salt and black pepper to taste

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually about 30 seconds to a minute less than the package instructions recommend). Meanwhile, melt the butter in a medium saucepan over medium hea. Stir in the flour and cook for a minute, until the two are fully incorporated. Slowly add the milk and half and half, whisking to help prevent lumps from forming. Add the red pepper and garlic. Turn the heat to low and simmer for 10 minutes. Pour the mixture into a blender and puree until smooth and uniform in color. Return to the pan and stir in the Parmesan. Season with salt and pepper and simmer until the pasta is done cooking. Drain the pasta and add directly to the saucepan. Toss to coat evenly. Divide among 4 warm bowls or plates.

FROM TRIEDAND TAStY.COM