1 green pepper
1 onion
2 tbsp Extra Virgin Olive Oil
2 tbsp butter
1/4 cup flour
2 cup heavy cream
1 clove garlic, minced
1 tbsp thyme
Salt and pepper to taste
Julienne peppers & onions, sauté lightly in EVOO. Make a roux with 2T butter and 1/4 c. flour cook 2 min, add 2 c. heavy cream and stir.
Add 1 clove of garlic minced, 1 T thyme and S&P to taste. Cook until thickened. Add sautéed veggies and toss lightly. Serve over spaghetti or linguine cooked al dente. Simple sauce but really flavourful and compliments the veggies well.
