Recipes Food & Health
Resources Community Fun & Games
Newsletter About Us Great Stuff!
Four Pepper Pasta with Garlic Sauce
1 yellow pepper, cut into 1-inch strips
Add soup base to 2 cups boiling water and stir to make broth. In a medium saucepan, heat 2 Tbsp oil on low; stir in flour until smooth. Gradually add chicken broth, stirring constantly over medium heat until the mixture starts to boil and thicken. Lower heat and gradually add milk and ground garlic-peppercorn blend. Keep warm until ready to serve.
In large skillet over medium-high heat, sauté first four ingredients in remaining 1 Tbsp oil for 2 to 3 minutes, or until crisp-tender. Add roasted red peppers, heat through and sprinkle with salt and pepper. Transfer pasta to a serving bowl. Add sauce, basil, parmesan cheese and half the vegetables; mix well. Add remaining vegetables and sprinkle with freshly-ground garlic peppercorn blend and Parmesan cheese to taste. Serves 6.
* To roast peppers, place them over a high gas flame, on a hot grill or under the broiler. Roast for 10 minutes, turning often until all sides are black. Wrap in damp towels until cool enough to handle. Peel off skin and remove seeds.
Search Recipes on the Sneaky Kitchen
This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
The Sneaky Kitchen
Fuller Brush & Stanley Home | Avon
Web Site by Bess W. Metcalf Copyright© April 1999 - 2016