Creamy Bell Pepper Alfredo Sauce
1 min read
Serves
| 1 largeRed bell pepperssliced | melt butter over medium2 min | deglaze the skillet8–10 min | reduce heat to low | stir in the grated5 min | add the lemon zest | serve over cooked pasta |
|---|---|---|---|---|---|---|
| 1 tbspButterunsalted | ||||||
| 1–2 clovesGarlicminced | ||||||
| to tasteBlack pepperfreshly ground | ||||||
| ⅛ cupWhite wine | ||||||
| ½ cupHeavy cream | ||||||
| ⅛ tspNutmeggrated | ||||||
| ¼ cupParmesan cheesegrated | ||||||
| ½Lemonzest and juice | ||||||
| to tasteSalt | ||||||
| 200gPastacooked al dente | ||||||
Method
- 2 minmelt butter over medium In a large skillet, melt butter over medium heat. Add the sliced red bell peppers and minced garlic, and sauté until the peppers are soft.
- 8–10 minDeglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and add the heavy cream and grated nutmeg, stirring well.
- 5 minStir in the grated Parmesan cheese until melted and the sauce is smooth.
- Add the lemon zest and juice, then season with salt and black pepper to taste.
- Serve over cooked pasta, garnished with additional Parmesan if desired.