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11Ingredients
60Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 3 red bell peppers (large)
- 3 yellow bell peppers (large)
- 1/4 cup extra virgin olive oil
- 4 shallots (large, thinly sliced)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup dry white wine
- 2 cups chicken broth (reduced sodium)
- 1 lb. spaghetti
- 1/2 cup fresh flat leaf parsley (chopped)
- 1/2 cup Parmesan cheese (grated)
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Reviews(2)
Kassie Loo 4 years ago
This dish was VERY good we had a bunch of leftover peppers and I came across this recipe my daughter has tomato allergies so red sauce has become taboo in most pasta dishes but she LOVED this one! We underestimated how long it would take the peppers to cool down so I’d probably start that a little earlier. Overall really yummy!