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.