Really good. I added diced tomatoes, spinach and meatballs. I did not have any fresh basil. Needs a little extra seasoning, outside salt and pepper.
Pasta with Roasted Red Pepper and Cream Sauce
More From Oxmoor House
- Calories: 442
- Fat: 12.3g
- Saturated fat: 6.4g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 0.4g
- Protein: 14g
- Carbohydrate: 66.8g
- Fiber: 0.4g
- Cholesterol: 32mg
- Iron: 4.9mg
- Sodium: 422mg
- Calcium: 305mg
- 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)
- 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.
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