I love making alfredo. It’s easy to make and elegantly decadent. A lovely dinner.
3/4 box of whole wheat penne, cooked al dente and drained
1 large green pepper, chopped
1 onion, sliced
3-5 garlic cloves, minced
1 small carton of cream (I recommend using about 3/4)
parmesan to taste (I recommend using about half a container)
parsley (desired amount)
1 package of smoked trout
salt to taste
pepper to taste
red pepper flakes (optional)
Heat up olive oil in a large pan and cook the onion and green pepper until they soften. Stir in the garlic and the cooked penne. Add enough cream to coat the penne, then add the parmesan. (The more parmesan, the stronger the flavor.) Stir until the penne is thoroughly coated with the sauce. Add salt, pepper, and red pepper flakes. Stir in parsley.
Cut the smoked trout into small chunks and top the pasta with the trout.