Parmesan & Roasted Red Pepper Pasta

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Parmesan & Roasted Red Pepper Pasta calories by ingredient
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This is sooooo good. This is sooooo good.
Number of Servings: 8


    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


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.

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