Bow Tie Pasta with Roasted Red Pepper and Cream Sauce

Bow Tie Pasta with Roasted Red Pepper and Cream Sauce Recipe
Becky Luigart-Stayner
Bow tie pasta with roasted red peppers and cream sauce delivers a rich flavor in this quick and easy recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 424
Caloriesfromfat 23 %
Fat 10.7 g
Satfat 5.6 g
Monofat 3.7 g
Polyfat 0.5 g
Protein 17.6 g
Carbohydrate 62.9 g
Fiber 3 g
Cholesterol 32 mg
Iron 2.9 mg
Sodium 383 mg
Calcium 222 mg

Ingredients

1 pound uncooked farfalle (bow tie pasta)
2 teaspoons extravirgin olive oil
1/2 cup finely chopped onion
1 (12-ounce) bottle roasted red bell 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 (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided
Thinly sliced fresh basil (optional)

Preparation

Cook the pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. 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. Remove from heat; cool 5 minutes.

Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.

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 tablespoons cheese. Garnish with basil, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Domenica Marchetti,

May 2006
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