Red Pepper Alfredo

(adapted from Cook This Not That cookbook)

10 oz dried fettuccine

1 1/2 Tbsp butter

1 1/2 flour (whole wheat to make it healthier)

1 cup skim milk

1/2 cup half and half

3/4 cup chopped bottle roasted red peppers

2 cloves garlic, halved

1/2 cup grated Parmesan

Salt and Pepper to taste

Bring a large pot of salted water to boil. Add pasta and cook until al dente. Meanwhile, melt the butter in a medium saucepan over medium heat. Stir int he flour and cook for a minute until the two are fully incorporated. Slowly add the milk and the half and half, whisking to help prevent lumps from forming. Add the red peppers and garlic. Turn the heat to low and simmer for 10 minutes. Pour the mixture into a blender and puree until smooth and uniform in color. Return to pan and stir in the Parmesan. Season with salt and pepper and simmer until the pasta is done. Drain the pasta and add directly into the saucepan. Toss evenly to coat.

- Add cooked shrimp or chicken, or some baby spinach for a little twist.