Parmesan & Roasted Red Pepper Pasta

Name: Parmesan & Roasted Red Pepper Pasta Recipe
Yield: 8
Ingredients: 1 Pkg. Eddie's Spaghetti Organic Vegetable Corkscrews (12.oz); 5 -6 Red Peppers - Roasted (under broiler until skins are black.); 1/2 cup parmesan cheese; 3 cups milk; 2 tbsp butter; 2 tbsp milk; 1 knorr vegetable bouillon

Number of Servings: 8

Ingredients

1 Pkg. Eddie's Spaghetti Organic Vegetable Corkscrews (12.oz)5 -6 Red Peppers - Roasted (under broiler until skins are black.)1/2 cup parmesan cheese 3 cups milk2 tbsp butter2 tbsp milk1 knorr vegetable bouillon

Directions

Cut each bell pepper in half and roast skin side up under a broiler until the skins are black and bubbly. Let them cool. Peel and dispose of the skin. Chop peppers. Melt butter in medium soft pan (medium heat), add flour and whisk until disolved. Slowly add two cups of milk , and keep whisking until sauce begins to bubble up. Add bouillon and parmesan and whisk for another minute or two. Turn heat to low. Add peppers and last cup of milk and stir for another 2 or 3 minutes. Add sauce to cooked pasta and Yum. 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LIVING4TODAY.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 265.2
Total Fat: 6.1 g
Cholesterol: 17.5 mg
Sodium: 303.2 mg
Total Carbs: 41.1 g
Dietary Fiber: 2.8 g
Protein: 11.6 g

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