Bow Tie Pasta With Roasted Red Pepper and Cream Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
From a recent issue of Cooking Light Magazine. Great veggie dinner. Ingredients:
1 lb uncooked bow tie pasta |
2 teaspoons extra virgin olive oil |
1/2 cup finely chopped onion |
1 (12 ounce) bottle roasted red peppers, drained and coarsely chopped |
2 teaspoons balsamic vinegar |
1 cup half-and-half |
1 tablespoon tomato paste |
1/8 teaspoon ground red pepper |
1 cup finely grated parmigiano-reggiano cheese, divided |
thinly sliced fresh basil (optional) |
Directions:
1. Cook the pasta according to package directions, omitting salt and fat.
2. Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
3. Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
4. Remove from heat, cool 5 minutes.
5. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
6. Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
7. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
8. Garnish with basil if desired.
|
|