Looking for something light in a season full of heavy…heavy…….heavy food? Try this out. It’s easy and super quick. Just add a salad (or not – the snow peas pack a nice punch of veggie green!), your favorite glass of wine and you’re set to go.

studio waterstone recipe fettuccine with bacon and roasted red peppers

Fettuccine with Bacon and Roasted Red Peppers

What you’ll need:
1 (7 oz.) bottle of roasted red bell peppers, drained
2-3 bacon slices, chopped – raw (it calls for 2. I like 3)
1 cup sliced onion
3 garlic cloves, minced
1 cup snow peas (or baby peas)
3/4 cup fat-free, less-sodium chicken broth (we use gluten free)
4 cups hot cooked fettuccine (about 8 oz. uncooked pasta)
2 tbs. grated fresh parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
red pepper flakes

What you’ll do:
1. Cut the roasted red peppers into 1/4″ wide strips.
2. Cook the bacon in a large dutch oven over medium-high heat until crisp (about 2 minutes). Remove and set aside for later.
Add the onion and garlic, saute 1 minute.
Add the bell peppers, peas, and broth; simmer 1 minute.

Stir in the pasta, reserved bacon, cheese, salt, pepper, and red pepper flakes to taste.



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