Roasted Red Pepper, Broccoli, Asparagus Alfredo

Ingredients:

• 2 whole red bell peppers cut in half with stems and seeds removed
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1 yellow onion, diced
• 1 cup broccoli florets cut in small pieces
• 1 cup asparagus cut in pieces
• 1 cup spinach cut in pieces
• 1 cup fat free half & half
• 4 oz. garlic & herb goat cheese
• 1 small bag shredded parmesan cheese
• 1/2 box whole wheat linguine, cooked to al dente

Directions:

1.) Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 30 minutes until peppers are blackened. Remove from oven and cover with foil.

2.) Sauté onions, garlic and olive oil until fragrant and tender.  Add broccoli and asparagus and cook over medium heat (covered) until tender.  Remove from heat.

3.) In a skillet combine half & half and goat cheese.  Bring to a boil and stir until cheese is melted.  Turn heat to low.

4.) Remove skin from peppers and cut into pieces.  Add the pepper and the parmesan cheese to the sauce mixture.  Cook over medium heat until cheese melts.  Remove from heat.

5.) Pour sauce mixture into a blender and blend until the peppers are pureed. 

6.) Pour sauce over the vegetables and add noodles.  Combine and cook over medium heat for three minutes.  Add spinach and stir.  Enjoy!