{
  "$type": "site.standard.document",
  "content": {
    "$type": "site.subgraph.content.markdown",
    "body": "\n**Yield:** Serves 4\n\n## Ingredients\n\n| Ingredient       | Amount / Weight | Note            |\n| ---------------- | --------------- | --------------- |\n| Red bell peppers | 2 large         | sliced          |\n| Butter           | 2 tbsp          | unsalted        |\n| Garlic           | 3 cloves        | minced          |\n| White wine       | 1/4 cup         |                 |\n| Heavy cream      | 1 cup           |                 |\n| Parmesan cheese  | 1/2 cup         | grated          |\n| Lemon            | 1               | zest and juice  |\n| Nutmeg           | 1/4 tsp         | grated          |\n| Salt             | to taste        |                 |\n| Black pepper     | to taste        | freshly ground  |\n| Pasta            | 400g            | cooked al dente |\n\n## Steps\n\n1. In a large skillet, melt butter over medium heat. Add the sliced red bell peppers and minced garlic, and sauté until the peppers are soft.\n2. Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.\n3. Reduce heat to low and add the heavy cream and grated nutmeg, stirring well.\n4. Stir in the grated Parmesan cheese until melted and the sauce is smooth.\n5. Add the lemon zest and juice, then season with salt and black pepper to taste.\n6. Serve over cooked pasta, garnished with additional Parmesan if desired.\n"
  },
  "description": "A creamy red pepper pasta dish with sautéed peppers, garlic, wine and cheese, brightened with lemon and finished with a hint of nutmeg.",
  "publishedAt": "2024-03-02T19:05:25.649Z",
  "site": "at://did:plc:p5xem22ammiafn5kxonaksfa/site.standard.publication/3mlozj4xf6cjo",
  "tags": [
    "pasta",
    "red-bell-peppers",
    "white-wine",
    "parmesan",
    "lemon",
    "nutmeg",
    "italian",
    "sauce"
  ],
  "textContent": "Yield: Serves 4\n\nIngredients\n\nIngredientAmount / WeightNoteRed bell peppers2 largeslicedButter2 tbspunsaltedGarlic3 clovesmincedWhite wine1/4 cupHeavy cream1 cupParmesan cheese1/2 cupgratedLemon1zest and juiceNutmeg1/4 tspgratedSaltto tasteBlack pepperto tastefreshly groundPasta400gcooked al dente\n\nSteps\n\nIn a large skillet, melt butter over medium heat. Add the sliced red bell peppers and minced garlic, and sauté until the peppers are soft.Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan.Reduce heat to low and add the heavy cream and grated nutmeg, stirring well.Stir in the grated Parmesan cheese until melted and the sauce is smooth.Add the lemon zest and juice, then season with salt and black pepper to taste.Serve over cooked pasta, garnished with additional Parmesan if desired.",
  "title": "Creamy Bell Pepper Alfredo Sauce"
}