Roasted Pepper and Goat Cheese Pasta

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Pureeing the roasted peppers into a sauce is an easy way to add a generous vegetable serving to a meal. To make this a vegetarian dish, substitute vegetable broth for chicken broth.
4 servings (serving size: about 1 cup pasta and 2 tablespoons cheese)


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3 large red bell peppers (about 1 1/2 pounds)
5 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1/4 cup chopped fresh basil
4 cups hot cooked bow tie pasta (8 ounces uncooked)
1/2 cup (2 ounces) crumbled goat cheese


Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.

Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese.

Wine note: A simple pasta dish doesn't need a superpricey wine. Instead, I like to take a tip from Italian trattorias and serve a simple, bracingly fresh white like pinot grigio. It's the ultimate no-frills, no-fuss wine, and its light citrus/almond/hay notes are great with goat cheese. Try Lagaria 2004 pinot grigio from Delle Venezie, Italy ($9). -Karen MacNeil

Created date

April 2006

Nutritional Information

Calories 342
Caloriesfromfat 26 %
Fat 9.8 g
Satfat 3.1 g
Monofat 5.1 g
Polyfat 1.2 g
Protein 12.1 g
Carbohydrate 53.4 g
Fiber 4.6 g
Cholesterol 7 mg
Iron 2.8 mg
Sodium 549 mg
Calcium 48 mg