1. In a 12" saute pan, melt together the butter and EVOO and sauté the chopped onion until pale gold. Add the diced peppers and increase thereat to medium-high. Cook until tender, continuing to sauté.
2. Season to taste with salt and freshly ground black pepper. Add the cream and cook over high heat until the bream is reduced by half.
3. Meanwhile, cook the pasta until al dente. Drain and toss immediately with the sauce. Sprinkle with parsley and grated cheese and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (291g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 232 (39%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 143.8mg||44 %|
|Sodium 293.8mg||10 %|
|Potassium 503.8mg||13 %|
|Total Carbohydrate 70.7g||21 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 68.8g|
|Protein 19.4g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 589
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