Red Pepper Alfredo

Red Pepper Alfredo serves 4 recipe adapted ever-so-slightly from Cook This, Not That! Easy & Awesome 350-Calorie Meals 10 oz dried fettuccine 1 1/2 tbsp salted butter 1 1/2 tbsp all-purpose flour 1 cup low-fat milk 1/2 cup half and half 3/4 cup chopped roasted red peppers 2 cloves garlic, minced 1/2 cup freshly grated Romano cheese salt and black pepper, to taste Cook the pasta according to package directions, until al dente. While the pasta water is coming to a boil, melt the butter in a small saucepan set over medium heat and whisk in the flour. Cook for a minute. Pour in the milk and half and half a little at a time, whisking as you add it. Stir in the roasted red peppers and garlic. Reduce the heat to low and simmer for 10 minutes. Transfer the sauce to a blender and blend until smooth. Return to the pan and whisk in the Romano cheese. Season with salt and pepper, to taste. Once the pasta is cooked, drain well. Then toss with the sauce. Divide evenly among four bowls and let sit for a few minutes (the sauce will thicken as it cools). Enjoy.