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Recipe Summary

prep:
20 mins
cook:
10 mins
broil:
12 mins to 15 mins
Servings:
6
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Ingredients

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Directions

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  • Heat broiler.

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  • Halve and core sweet peppers. Place peppers, cut side down, on broiler-pan rack.

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  • Broil 3 inches from heat 12 to 15 minutes, turning until skins begin to blister and blacken. Transfer peppers to a brown paper bag or glass bowl; seal tightly. Let stand for 5 minutes.

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  • Once peppers are cool enough to handle, peel off blackened skin and discard. Slice each half into quarters.

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  • Whisk together half-and-half, milk, flour and Parmesan in medium-size saucepan. Bring to a simmer over medium-high heat. Add salt, black pepper and spinach. Lower heat; simmer until spinach is wilted, about 3 minutes. Stir in pepper strips and cayenne; heat through, stirring, about 3 minutes.

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  • Meanwhile, cook fettuccine with garlic in large pot of lightly salted water until al dente, firm but tender, about 10 minutes. Drain.

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  • Transfer pasta to large platter or serving bowl. Top with roasted pepper sauce. Sprinkle with toasted nuts. Serve immediately. Makes 6 servings.

Nutrition Facts

419 calories; total fat 15g; saturated fat 7g; cholesterol 36mg; sodium 591mg; carbohydrates 59g; fiber 5g; protein 16g.
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