Fettuccine Alfredo with a Summer Twist

A few summers ago, when we had an abundance of fresh veggies and were particularly into grilling them, Andy concocted this Roasted Red Pepper Fettuccine Alfredo recipe. It has become a late summer favorite, which we look forward to all year long! We serve it with another of Andy's creations, Butter-Parsley Bread.

Roasted Red Pepper Fettuccine Alfredo
Sauce:
3 cloves of garlic, minced
2 Tbs. butter
1-2 Tbs. flour
4 cups of 2% or whole milk
4-6 oz. cream cheese
1/2 c. shredded Romano cheese
1/2 c. shredded Parmesan cheese
2 red bell peppers

Other Ingredients:
-various in-season veggies, such as cherry tomatoes, zucchini, broccoli, carrots, etc.
-fresh fettuccine noodles, if possible (We enjoy Madison's RP's Pasta's.)

• To roast the red peppers, grill over an open fire until pepper skins are black. Put the peppers in a paper bag for 10 minutes. Remove peppers from bag and remove skins. Running them under cold water can aid in this process. Puree roasted red peppers and set aside.

• Melt butter in saute pan. Add garlic, and saute for about one minute. Add flour. Cook until golden. This is called a roux.
  
• Slowly mix in the milk. Heat on medium-high heat until milk begins to boil. Reduce heat. Add cream cheese in cubes. Continue stirring until cream cheese is combined thoroughly. Gradually reduce the heat as you add in the Parmesan and Romano cheese. Once the sauce is of desired thickness, add pureed red pepper.
• Cover and keep warm while you prepare noodles and roasted veggies.
  
• To roast veggies, use a grill pan over an open fire. Shake and drizzle with olive oil. Alternately, saute on stove in a saute pan.
• To serve, put noodles on plates, followed by sauce, and then top with roasted veggies. Sprinkle parsley and/or Parmesan cheese, if desired.

Butter-Parsley Bread
a loaf of sourdough bread
1 c. parsley (approximate)
1/2 c. shredded Parmesan or Romano
4 Tbs. butter (or more, depending on size of loaf)
3 cloves of garlic (minimum)

• Cut the bread down the middle, but do not cut all the way through. Then, cut cross ways, making cuts every 1-2 inches.
• Fill the crevices with butter, garlic, shredded cheese, and parsley.
  
• Wrap in foil and bake at 350 until cheese is melted and bread is golden-brown (approximately 30 minutes).