Fusilli With Roasted Red Pepper Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is out of my 365 Low Fat cookbook. I haven’t tried this yet, but I almost always have a jar of red peppers in the fridge. I thought this would make a good quick dinner, maybe with some grilled chicken or fish. I bet the sauce could be frozen too for make ahead dinner. If someone tries that, please let me know if it can be done! Ingredients:
1 (12 ounce) jar roasted red peppers, drained |
1/4 cup red onion, finely chopped |
1 tablespoon red wine vinegar |
1 tablespoon olive oil |
1 garlic clove, minced |
1/8 teaspoon salt |
1/8 teaspoon cayenne |
2 tablespoons fresh parsley, chopped |
8 ounces fusilli or 8 ounces spaghetti |
Directions:
1. In a food processor, combine roasted red peppers, red onion, vinegar, olive oil, garlic, salt and cayenne.
2. Pour into a bowl. Stir in parsley. Let stand at room temperature for 30 minutes for flavors to mellow. (Or while you are cooking the pasta).
3. In a large saucepan, cook pasta. Drain. Transfer to a large bowl. Pour on sauce and toss to combine. Serve hot.
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