Ingredients

Scale

For the Roasted Bell Peppers:

3 large bell peppers (mix of orange, green, and yellow)

Salt and pepper to taste

For the Farfalle:

8 oz Farfalle (bow tie pasta)

For the Garlic Sauce:

3 tbsp butter

2 large garlic cloves, minced

3 tbsp Parmesan cheese (plus extra for serving)

1 cup milk or light cream

Salt, pepper, and fresh or dried herbs (we used basil)

Instructions

Roast the Peppers:
Preheat broiler. Halve and deseed peppers, slice into strips. Lay skin-side up on foil-lined tray, season, and broil 5–8 minutes until softened (or blackened if you like). Set aside.

Cook Pasta:
Boil farfalle according to package instructions. Drain and set aside.

Make Garlic Sauce:
In a saucepan, melt butter and cook garlic for 1–2 mins. Stir in Parmesan, then add milk/cream. Simmer until thickened. Season with salt, pepper, and herbs.

Assemble:
Toss pasta with sauce and half of the peppers. Plate, top with remaining peppers and extra Parmesan. Serve warm.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Calories: 371 per serving
Fat: 13g per serving
Carbohydrates: 53g per serving
Fiber: 4g per serving
Protein: 12g per serving