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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Fettuccine : ½ pkt -
- Cream (amul) : 200ml -
- Milk : 200ml -
- Garlic minced : 3 - 4 cloves
- Nutmeg grated : 1 tsp -
- Thyme leaves : ½ tsp -
- Red bell pepper : 1 no -
- Yellow bell pepper : 1 nos -
- Zucchini thinly sliced : 1 nos -
- Olive oil : as reqd -
- Butter : 2 tsp -
- Red chili flakes (optional) : ½ tsp -
- Pepper : few -
- Salt : as reqd -
Ingredients
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Instructions
- Turn the bell peppers occasionally so that they get evenly roasted.
- Remove from the oven, cool and peel off the skin.
- Cut the bell peppers into 1” pcs.
- Prepare pasta according to package directions. You need to reserve 1 cup pasta water for later. (the pasta should be al dente and not overcooked – approximately 7 - 8 minutes)
- While the pasta cooks, prepare the sauce.
- Heat butter in a deep pan and add the minced garlic and sauté for a minute.
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- Cook the sauce on a low flame till it reduces and becomes thick and coats the back of a spoon.
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- At this point you can add some of the reserved pasta water if needed to thin the sauce down.
- Toss the cooked pasta with the sauce and add the grilled vegetables and mix well.
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- Serve with garlic bread.
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