Pasta with Roasted Red Pepper and Cream Sauce

Pasta with Roasted Red Pepper and Cream Sauce Recipe
Photo: Oxmoor House
Roasted red peppers and cream sauce deliver rich flavor in this quick and easy pasta recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers.
4

Worthy of a special occasion

Yield:

6 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 442
Fat 12.3 g
Satfat 6.4 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 14 g
Carbohydrate 66.8 g
Fiber 0.4 g
Cholesterol 32 mg
Iron 4.9 mg
Sodium 422 mg
Calcium 305 mg

Ingredients

1 pound uncooked gluten-free seashell pasta (such as Tinkyada)
2 teaspoons extra-virgin 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) grated fresh Parmigiano-Reggiano cheese, divided
Thinly sliced fresh basil (optional)

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. 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 thoroughly heated. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes.

3. 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.

4. 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 serving 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,

Cooking Light Gluten-Free Cookbook

August 2011
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