Yield: Serves 4
Ingredients
| Ingredient | Amount / Weight | Note |
|---|---|---|
| Red bell peppers | 2 large | sliced |
| Butter | 2 tbsp | unsalted |
| Garlic | 3 cloves | minced |
| White wine | 1/4 cup | |
| Heavy cream | 1 cup | |
| Parmesan cheese | 1/2 cup | grated |
| Lemon | 1 | zest and juice |
| Nutmeg | 1/4 tsp | grated |
| Salt | to taste | |
| Black pepper | to taste | freshly ground |
| Pasta | 400g | cooked al dente |
Steps
- 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.
- Deglaze 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.
- Stir 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.