Fettuccine with Creamy Red Pepper Sauce from Lighter, Quicker, Better: Cooking for the Way We Eat To

Name: Fettuccine with Creamy Red Pepper Sauce from Lighter, Quicker, Better: Cooking for the Way We Eat To
Ingredients: 1 pound fresh fettuccine, preferably a combination of spinach and plain egg pasta, or 12 ounces dried fettuccine; Salt; Freshly ground black pepper; 1 teaspoon thyme leaves, stripped from stems; ½ cup lowfat (1%) or skim milk; Thyme sprigs, for garnish; ½ cup chopped sweet onion; 1 garlic clove, minced; 1 yellow bell pepper, roasted; ½ cup dry white wine, preferably Chardonnay; 1½ pounds red bell peppers, roasted

app.ckbk.com

We developed this recipe when we were first starting our Bon Appétit column. We concocted a whole series of dishes called “Taking the Cream out of Creamy.” Pureeing roasted peppers with a little...

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Ingredients

1 pound fresh fettuccine, preferably a combination of spinach and plain egg pasta, or 12 ounces dried fettuccine
Salt
Freshly ground black pepper
1 teaspoon thyme leaves, stripped from stems
½ cup lowfat (1%) or skim milk
Thyme sprigs, for garnish
½ cup chopped sweet onion
1 garlic clove, minced
1 yellow bell pepper, roasted
½ cup dry white wine, preferably Chardonnay
1½ pounds red bell peppers, roasted