Artichoke Hearts and Red Bell Pepper Fettuccini
Ingredients:
1 package of Rossi Pasta Roasted Red Bell Pepper Fettuccini
2 cups artichoke hearts
1 cup roasted red bell peppers
2 cups heavy cream
1/4 cup fresh lemon juice
1/2 cup parmesan cheese
2 tablespoons dill
DIRECTIONS:
1. Put 5 to 6 quarts of water on to boil.
2. In sauté pan, heat 2 tablespoons olive oil and add artichoke hearts and bell peppers. Sauté on high heat for 2 minute. Reduce heat.
3. Add lemon juice, dill, and heavy cream. Heat until cream starts to boil. Add cheese and stir thoroughly to mix.
4. When water is boiling, add pasta and cook to package directions. When al dente, strain and toss with sauce. Serve piping hot with additional parmesan cheese.
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