Roasted Red Pepper Alfredo

1. Cook the fettuccine in salted water as per package directions.

2. Place sauce ingredients in the Vita-Mix container in order specified except for Italian seasoning.

3. Add 1/2 teaspoon Italian seasoning blend and secure 2-part lid.

4. Select VARIABLE speed #1 and gradually increase spped to #10; then to HIGH.

5. Allow the machine to run for 3 to 4 minutes or until heavy steam pours through the lid opening.

6. Adjust salt and pepper to suit personal taste.

7. Serve over freshly cooked fettucine, sprinkle with additional parmesan cheese if desired.

8. Sprinkle with remaining Italian seasoning blend.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	48.0972 g
Protein	73.8335 g
Carbohydrates	93.6083 g
Energy	1064.1061 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2551 g
Water	698.445 g
Aspartic acid	2.4047 g
Calcium, Ca	1092.3627 mg
Lutein + zeaxanthin	88.625 g
Fiber, total dietary	12.8869 g
Carotene, beta	106.55 g
Niacin	10.2841 mg
Vitamin A, RAE	213.92 g
Arginine	1.9928 g
Riboflavin	0.8361 mg
Fatty acids, total saturated 20:1	0.0353 g
Glutamic acid	5.8262 g
Sodium, Na	1194.9934 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5808 g
Total lipid (fat)	48.0972 g
Manganese, Mn	0.5049 mg
Proline	2.2599 g
Fatty acids, total saturated 16:0	6.0944 g
Fatty acids, total saturated 8:0	0.147 g
Choline, total	34.7605 mg
Sugars, total	7.8894 g
Serine	1.3838 g
Fatty acids, total saturated 10:0	0.3061 g
Fatty acids, total saturated 18:0	2.3386 g
Vitamin B-6	0.3925 mg
Selenium, Se	39.8031 g
Ash	6.8517 g
Vitamin D	11.16 IU
Fatty acids, total saturated 18:1 undifferentiated	9.1945 g
Pantothenic acid	0.6834 mg
Phenylalanine	1.3363 g
Copper, Cu	0.5742 mg
Thiamin	0.8513 mg
Retinol	203.1 g
Methionine	0.7076 g
Iron, Fe	7.5489 mg
Carbohydrate, by difference	93.6083 g
Phosphorus, P	825.809 mg
Folate, total	88.7305 g
Fatty acids, total saturated 4:0	0.5048 g
Alanine	1.2288 g
Cholesterol	125.1629 mg
Valine	1.611 g
Fatty acids, total saturated 18:2 undifferentiated	6.6007 g
Glycine	0.9296 g
Carotene, alpha	4.5 g
Fatty acids, total saturated 14:0	1.6395 g
Zinc, Zn	4.9773 mg
Isoleucine	1.3465 g
Fatty acids, total saturated 12:0	0.2233 g
Fatty acids, total polyunsaturated	11.6288 g
Leucine	2.7194 g
Vitamin A, IU	883.54 IU
Folate, DFE	61.515 g
Tryptophan	0.3564 g
Vitamin C, total ascorbic acid	18.0885 mg
Phytosterols	0.33 mg
Fatty acids, total saturated 6:0	0.1401 g
Tyrosine	1.3376 g
Vitamin B-12	0.7594 g
Vitamin K (phylloquinone)	3.132 g
Fatty acids, total saturated	16.5745 g
Histidine	1.0253 g
Fatty acids, total monounsaturated	15.4821 g
Threonine	1.2038 g
Folate, food	61.515 g
Vitamin D (D2 + D3)	0.186 g
Cryptoxanthin, beta	5 g
Vitamin D3 (cholecalciferol)	0.186 g
Vitamin E (alpha-tocopherol)	2.2656 mg
Magnesium, Mg	95.3305 mg
Lysine	2.699 g
Potassium, K	1279.4224 mg
Cystine	0.2988 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Parmesan cheese	4 tablespoons	74	8	1
Silken Tofu	8 ounces	106.5941	3.1751	5.6699
Italian seasoning	1.5 1/2	0	0	0
plain yogurt	2 tablespoons	0	0	0
Garlic Clove	1	0	0	0
red pepper	4	5	1.1012	0.055
white pepper	0.25 teaspoon	1.776	0.4117	0.0127
salt pepper	0	0	0	0
fettuccine	16 ounces	449.056	63.5029	12.247
part ricotta cheese	0.75 cup	256.68	9.5604	14.7126