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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Bow Tie Pasta with Roasted Red Pepper and Cream Sauce

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.

Cooking Light MAY 2006

  • Yield: 6 servings

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.

Nutritional Information

Amount per serving
  • 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
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Bow Tie Pasta with Roasted Red Pepper and Cream Sauce recipe

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