So fast, so heavenly.....Satisfies my obsession with red peppers and Kam's obsession with sour cream and Parmesan cheese. Red Pepper Pasta
Ingredients:
12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
1 1/2 cups reduced fat sour cream
3/4 cup vegetable broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
2 red bell peppers, julienned
3 cloves garlic, minced
1 1/2 cups reduced fat sour cream
3/4 cup vegetable broth
3/4 cup grated Parmesan cheese
salt and pepper to taste
Directions:
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.Meanwhile, spray cooking oil in a large skillet and saute red bell peppers and garlic over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes.
4. Remove from heat and stir in cheese.
5. Toss hot pasta with sauce and season with salt and pepper to taste; serve.
5. Toss hot pasta with sauce and season with salt and pepper to taste; serve.
Yield: Four servings
