Vegetarian

Parmesan and Roasted Red Pepper Pasta is for Side Dish.

Parmesan and Roasted Red Pepper Pasta takes several minutes to prepare.

Parmesan and Roasted Red Pepper Pasta takes several minutes to cook.

Parmesan and Roasted Red Pepper Pasta makes 8 servings.

The ingredients for Parmesan and Roasted Red Pepper Pasta are:

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

Here is how you make Parmesan and Roasted Red Pepper Pasta:

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: 8Recipe submitted by SparkPeople user LIVING4TODAY.

The nutritional information for Parmesan and Roasted Red Pepper Pasta is:

• 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