Grilled Vidalia Onion and Pepper Pasta
2 Vidalia Onions
2 red bell peppers, cored and seeded
2 T. olive oil
2 cloves garlic, minced
1/4 t. crushed red pepper
1/2 C. each: dry white wine and chicken broth
3/4 C. whipping cream
1/2 lb. dry spinach fettuccine
1/3 C. chopped fresh Italian parsley
Cut onions and peppers lengthwise into quarters, grill or roast until well charred.
Place peppers in a paper bag until cooled; remove core, seeds and skin. Slice onions and peppers into strips; set aside.
In a large skillet, heat oil; sauté garlic and crushed red pepper until fragrant. Stir in wine chicken broth and cream. Bring to a boil; reduce heat and simmer 2 to 3 minutes.
Meanwhile cook fettuccine according to package directions. Stir parsley, onions and peppers into sauce; toss with cooked, drained fettuccine.
Makes 4 main dish servings.
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