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Ingredients

1 (8 ounce) package angel hair pasta ¼ cup butter 3 tablespoons all-purpose flour ¾ cup milk 2 cloves garlic, minced 2 tablespoons grated Parmesan cheese 2 tablespoons grated Asiago cheese 1 tablespoon extra-virgin olive oil ¼ cup mushrooms, halved and sliced 2 tablespoons finely chopped red bell pepper ¼ cup chopped green onion 2 tablespoons grated Parmesan cheese

Nutrition Info

251.4 calories carbohydrate: 26.2 g cholesterol: 27.7 mg fat: 13.2 g fiber: 1.7 g protein: 7.6 g saturatedFat: 6.5 g servingSize: - sodium: 223.2 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Heat butter in a small saucepan over medium heat, stir flour into the melted butter until well mixed, cook about 3 minutes. Slowly pour milk into flour mixture, stirring constantly until well incorporated. Add garlic, cook and stir until sauce is thickened, about 2 minutes. Add 2 tablespoons Parmesan cheese and Asiago cheese, stir until cheese is melted, 2 to 4 minutes. Reduce heat to low and simmer garlic sauce while preparing remaining ingredients.
Heat olive oil in a skillet over medium-high heat, add mushrooms and red bell pepper. Cover and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat.
Place angel hair pasta in a serving bowl, toss to coat with garlic sauce. Add mushroom mixture and green onion, toss gently. Top with 2 tablespoons Parmesan cheese.

6 servings

Yummy, quick, and easy!