Fettuccine with Bacon and Roasted Red Peppers

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"An old boyfriend made this dish for my birthday about nine years ago. I was impressed with his cooking but didn't marry him. Sometimes I substitute prosciutto for bacon." --CL Reader
4 servings (serving size: 1 1/3 cups)


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1 (7-ounce) bottle roasted red bell peppers, drained
2 bacon slices, chopped (raw)
1 cup sliced onion
3 garlic cloves, minced
1 cup frozen green peas, thawed
1/4 cup fat-free, less-sodium chicken broth
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper


Cut the roasted bell peppers into 1/4-inch-wide strips.

Cook bacon in a large Dutch oven over medium-high heat until crisp (about 2 minutes). Add onion and garlic; sauté 1 minute. Add bell peppers, peas, and broth; simmer 1 minute. Stir in pasta, cheese, salt, and pepper.

Created date

September 2004

Nutritional Information

Calories 332
Caloriesfromfat 25 %
Fat 9.4 g
Satfat 3.1 g
Monofat 3.3 g
Polyfat 1.1 g
Protein 12.7 g
Carbohydrate 51.3 g
Fiber 5.2 g
Cholesterol 10 mg
Iron 2.9 mg
Sodium 804 mg
Calcium 68 mg