This recipe is one of my favorites -- the red pepper flavor of the sauce is fantastic and a great alternative for those tired of standard tomato sauce or looking for something different, but not *too* different. It also tastes rich and satisfying for something that is "light". It's easy and fast too, making it a great week night recipe. It needs one important change, though, to make it excellent: more salt. I think I add about a half teaspoon to the sauce, but tastes vary.
Bow Tie Pasta with Roasted Red Pepper and Cream Sauce
More From Cooking Light
- Calories: 424
- Calories from fat: 23%
- Fat: 10.7g
- Saturated fat: 5.6g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.5g
- Protein: 17.6g
- Carbohydrate: 62.9g
- Fiber: 3g
- Cholesterol: 32mg
- Iron: 2.9mg
- Sodium: 383mg
- Calcium: 222mg
- 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)
- 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.
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