Pasta With Roasted Red Pepper Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Weight Watchers , Make it in Minutes . I found this to be most satisfying and DELISH! 5 points per serving if FF half & half used. Ingredients:
1/2 lb pasta, ie. campenelle little bells |
1 teaspoon olive oil |
1/2 cup onion, chopped |
1 garlic clove, minced |
12 ounces roasted red peppers, drained & chopped |
1 cup fresh basil, coarsely chopped |
4 ounces mushrooms, sliced |
3/4 cup low sodium chicken broth |
1/4 cup half-and-half (or fat free for fewer calories) |
Directions:
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain and keep warm.
2. Meanwhile, heat the oil in a nonstick sauce pan over medium-low heat.
3. Add the onion and garlic; cook until the onion is soft, about 5 minutes.
4. Stir in roasted red peppers, mushrooms and basil and basil, cook about 1 minute, stir.
5. Add the broth; simmer, uncovered, 10 minutes.
6. Remove from heat and add half & half.
7. Puree 1/2 the sauce, if desired, combine with remaining sauce. Pour over te pasta and toss to coat.
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