Another Monday, but it's a short week! Hooray for Thanksgiving week! I know I have A LOT to be thankful for this year!
We had a FABULOUS weekend...absolutely fabulous! Stay tuned to see a fun post about what we did!
Today, I'd like to introduce you to Mandey from Mama and the Dudes...if you haven't ever visited her blog, than you haven't seen possibly the most adorable, adorable twin boys ever. (I'm serious, you will die when you see them, they are so cute). She's here to share with you one of her favorite guilty pleasures, minus the guilt. She shares this recipe with everyone because she feels like everyone should be able to have their favorite foods without feeling bad! (Amen to that Mandey!)
Red Pepper Alfredo
(adapted from Cook This Not That cookbook)10 oz dried fettuccine
1 1/2 Tbsp butter
1 1/2 flour (whole wheat to make it healthier)
1 cup skim milk
1/2 cup half and half
3/4 cup chopped bottle roasted red peppers
2 cloves garlic, halved
1/2 cup grated Parmesan
Salt and Pepper to taste
Bring a large pot of salted water to boil. Add pasta and cook until al dente. Meanwhile, melt the butter in a medium saucepan over medium heat. Stir int he flour and cook for a minute until the two are fully incorporated. Slowly add the milk and the half and half, whisking to help prevent lumps from forming. Add the red peppers 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 pan and stir in the Parmesan. Season with salt and pepper and simmer until the pasta is done. Drain the pasta and add directly into the saucepan. Toss evenly to coat.
- Add cooked shrimp or chicken, or some baby spinach for a little twist.
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| (Image credit Mandey) |
1 comment:
That looks so delicious, I saved the recipe ;)
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