roasted red pepper

Roasted Red Pepper Alfredo Pasta Recipe

By Joanne Bruno | November 12, 2012

Roasted Red Pepper Goat Cheese Pasta

It seems almost incomprehensible now, but yes I was that full-blooded Italian child who hated tomato sauce with a fiery passion and insisted on ordering alfredo sauce each and every time my family went out to dinner. Never mind that I only ever took approximately four bites before being forced to stop by its overpowering richness – I knew what I wanted. And apparently that was a bowl full of heavy cream and fettuccine that I could barely choke down.

Oh, how times have changed. These days, I wouldn’t order fettuccine alfredo off a restaurant menu if you paid me. In my opinion, it’s just not worth the calories. But every so often, a craving does strike, and to satisfy it, I make this roasted red pepper goat cheese alfredo sauce. With the tangy richness from the goat cheese, the sauce is creamy without being overly so, and the roasted red pepper infusion adds a breath of fresh air along with some extra nutrition. It may not be the lightest meal in the world, but I can promise that it’s worth every bite of creamy delicious indulgence.

Adapted from Closet Cooking

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

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