Roasted Pepper Pasta

This is by far one of my tried and true recipies. I make several different versions based on what vegtables I roast. Asparagus and tomatoes are a favorite in the summer time. But in the winter, I usually stick to peppers. The sauce is basically an alfredo sauce so the kids will eat it and those who chose to pick out the veggies do, then eat carrot sticks on the side. But this is in my top 5 favorites and we eat it a ton in the winter time. Not a diet food but a comfort food for sure!!

Roasted Pepper Pasta

3 peppers, 1 red, 1 orange and 1 yellow
olive oil
Rosemary Garlic seasoning
1 TBL butter
2 tsp. chopped garlic
2 cups half and half
1/4 cup parm. cheese
1 lb. penne pasta
salt and pepper to taste

Melt butter and saute garlic. Be careful to not burn. Add half and half and parm. cheese and simmer on low about 20 minutes. Be sure to stir frequently. Add salt and pepper to taste.

Cut peppers into strips and place on cookie sheet. Drizzle with olive oil and sprinkle generously with rosemary garlic seasoning. Place in oven on broil and bake until roasted, about 12-15 min.

Cook pasta according to package directions, drain and place in a big serving dish. Add roasted peppers and sauce and stir until combined. Serve hot.

Enjoy. We had no leftovers after 5 of our 6 ate dinner!