Ingredients:
- 1 orange bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- 1 cup parmagiano reggiano
Directions:
- Cook the pasta as usual. Meanwhile, saute all the veggies in the garlic and oil. Stir in the tomatoes towards the end. Set the veggie mixture aside.
- In the same pan you cooked the veggies in, make your cream sauce. Melt the butter, then slowly whisk in the flour to make a roux. When smooth, add in the half-and-half slowly, whisking as you pour to avoid clumping. Add the pepper flakes and simmer, stirring occasionally. When the sauce thickens and bubbles, add your cheese. Stir til smooth.
- After draining your pasta, toss it in the pan with the cream sauce til coated. Add the veggie mixture back in. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1048.19 Kcal (4389 kJ) | ||
| Calories from fat | 764.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.99g | 131% | |
|---|---|---|---|
| Cholesterol | 240.14mg | 80% | |
| Sodium | 657.34mg | 27% | |
| Potassium | 1223.32mg | 26% | |
| Total Carbs | 58.76g | 20% | |
| Sugars | 9.24g | 37% | |
| Dietary Fiber | 7.86g | 31% | |
| Protein | 20.99g | 42% | |
| Vitamin C | 215mg | 358% | |
| Vitamin A | 3.2mg | 108% | |
| Iron | 52.5mg | 292% | |
| Calcium | 646.2mg | 65% | |
| Amount Per 100 g | |||
| Calories | 121.87 Kcal (510 kJ) | ||
| Calories from fat | 88.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 131% | |
|---|---|---|---|
| Cholesterol | 27.92mg | 80% | |
| Sodium | 76.43mg | 27% | |
| Potassium | 142.23mg | 26% | |
| Total Carbs | 6.83g | 20% | |
| Sugars | 1.07g | 37% | |
| Dietary Fiber | 0.91g | 31% | |
| Protein | 2.44g | 42% | |
| Vitamin C | 25mg | 358% | |
| Vitamin A | 0.4mg | 108% | |
| Iron | 6.1mg | 292% | |
| Calcium | 75.1mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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