A few weeks ago, I was watching one of my favorite cooking shows, Mad Hungry with Lucinda Scala Quinn. She was making fettucine alfredo with chicken. By the time I was finished watching the show, I was ready to go to the store to purchase the ingredients necessary to make said dish, even though I already had something else planned and all the ingredients for that dish in the fridge. I held back that night, but I knew it had to go on the menu soon.
This recipe originally started out as fettucine alfredo with spinach. It ended up being roasted red pepper linguine alfredo with spinach. I had a red pepper in the fridge and knew I was only going to use half of it for the dish that I originally bought it for….I’ve been trying to include more vegetables in my meals, and I’ve been trying to waste less food, hence the roasted red pepper. I used fettucine…but use what you’ve got: linguine? Spaghetti? Angel hair?
Sweet peppers amaze me with their ability to go from crunchy to soft, their skin peeling away with absolutely no effort after they’ve been charred under the broiler or over a gas flame. Sure, you can buy a jar of roasted red peppers, but why would you? This was pretty much effortless, just blacken, steam, and peel…and much less expensive than buying a jar.
Roasted Red Pepper Alfredo with Spinach
|Prep time||20 minutes|
|Cook time||25 minutes|
|Total time||45 minutes|
|Meal type||Main Dish|
|Website||inspired by Mad Hungry from Lucinda Scala Quinn|
- 1 large red pepper
- 2 cups heavy cream
- 2 cloves garlic (peeled and smashed)
- 2 tablespoons unsalted butter
- 12oz fettucine (or linguine, spaghetti, angel hair....whatever you have!)
- 5oz bag baby spinach
- salt (to taste)
|Prepare the pepper: Line a sheet pan with foil and turn your oven to broil. Slice off the sides and bottom of a red pepper, discarding the seeds. Place the peppers, skin side up, down the center of the pan. Broil until charred. Wrap up in the foil and steam for 15 minutes, then remove the blackened skin. Set aside.|
|Bring a large pot of water to boil. When the water boils, salt it liberally and add the pasta, cooking according to package directions. Add the spinach during the last minute of cooking. Drain and return to the pot.|
|Once you have put the pasta in to cook, pour the cream into a 10-onch skillet over medium heat. Add the smashed garlic cloves. Simmer for about ten minutes or until reduced and thickened. Add the butter and stir to melt.|
|Place the peppers, the garlic cloves from the cream sauce, and 1/4 cup of the sauce into a food processor and pulse until smooth (I confess, I pureed my peppers first and added the garlic later). Add to the cream sauce and heat briefly. Salt to taste.|
|Add the red pepper Alfredo sauce to the pot with the pasta and spinach. Toss well and serve immediately with parmesan or Romano cheese.|