On a weekday, accompany this main course with breadsticks and marinated vegetables from the deli. Wrap up with grapes and cookies. For a festive occasion, start with an antipasto of olives and roasted vegetables, then serve an arugula, radicchio and toasted walnut salad dressed with lemon vinaigrette. From Bon Appétit
Ingredients
Nutrients
Calories 1072.1
Calories from Fat 483 g
Total Fat 53.7 g
Saturated Fat 22.7 g
Cholesterol 120.2 mg
Sodium 240.8 mg
Total Carbohydrate 112.7 g
Dietary Fiber 8.3 g
Sugars 9.7 g
Protein 27.5 g
Step by step method
Step 1
Heat oil in heavy large skillet over medium-high heat.
Step 2
Add peppers; sauté until crisp-tender, about 4 minutes.
Step 3
Add green onions and sauté 2 minutes.
Step 4
Transfer vegetable mixture to bowl.
Step 5
Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes.
Step 6
Mix in cheese and all but 1 cup vegetable mixture.
Step 7
Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
Step 8
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Step 9
Drain, reserving 1/2 cup cooking liquid.
Step 10
Return pasta to pot.
Step 11
Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired.