Grilled Vidalia Onion and Pepper Pasta

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Grilled Vidalia Onion and Pepper Pasta

2 Vidalia Onions

2 red bell peppers, cored and seeded

2 T. olive oil

2 cloves garlic, minced

1/4 t. crushed red pepper

1/2 C. each: dry white wine and chicken broth

3/4 C. whipping cream

1/2 lb. dry spinach fettuccine

1/3 C. chopped fresh Italian parsley

Cut onions and peppers lengthwise into quarters, grill or roast until well charred.

Place peppers in a paper bag until cooled; remove core, seeds and skin. Slice onions and peppers into strips; set aside.

In a large skillet, heat oil; sauté garlic and crushed red pepper until fragrant. Stir in wine chicken broth and cream. Bring to a boil; reduce heat and simmer 2 to 3 minutes.

Meanwhile cook fettuccine according to package directions. Stir parsley, onions and peppers into sauce; toss with cooked, drained fettuccine.

Makes 4 main dish servings.

 

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