Yield
6 (2-cup) servings.

How to Make It

Step 1

Place peppers in a 13- x 9- x 2-inch baking dish. Bake, uncovered, at 500° for 35 minutes or until charred, turning once. Remove from oven, and cover with foil. Let stand 20 minutes.

Step 2

Cut a slit in each pepper. Let cool 10 to 15 minutes. Reserve roasted pepper liquid, and set aside. Remove and discard seeds, membranes, and skins from peppers; cut peppers into thin strips. Set aside.

Step 3

Cook pasta according to package directions, omitting salt and fat; drain. Combine reserved pepper liquid, pepper strips, pasta, basil, and next 4 ingredients in a large serving bowl; toss well. Sprinkle with feta cheese.

Oxmoor House Cooking Light Collection

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