INGREDIENTS
4 servings
bell pepper
1 1/2 Tbsps
butter
1 1/2 Tbsps
flour
4 servings
fresh parsley
1/8 tsp
garlic powder
2 Tbsps
heavy cream
1 tsp
lemon juice
1 1/4 cups
milk
2 ozs
neufchatel cheese
8 ozs
pasta
4 servings
romano cheese
1/2 tsp
salt
1 1/2 ozs
freshly