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Fettuccine with Bacon and Roasted Red Peppers

Yield 4 servings (serving size: 1 1/3 cups)
"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

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.