Ingredients
Scale
- 8 oz spaghetti or penne
- 1 cup roasted red peppers (jarred or homemade)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (1-2 minutes).
- Stir in chopped roasted red peppers and warm through for about 3-4 minutes.
- Add heavy cream to the skillet, stirring well. Simmer for 5 minutes until slightly thickened.
- Toss in the cooked pasta and mix until well coated in the sauce.
- Remove from heat, fold in Parmesan cheese and basil, then season with salt and pepper to taste.
Notes
- For a lighter option, substitute heavy cream with half-and-half.
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 540
- Sugar: 4g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg