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Roasted Pepper and Goat Cheese Pasta

Yield 4 servings (serving size: about 1 cup pasta and 2 tablespoons cheese)
Pureeing the roasted peppers into a sauce is an easy way to add a generous vegetable serving to a meal. To make this a vegetarian dish, substitute vegetable broth for chicken broth.

Ingredients

  • 3 large red bell peppers (about 1 1/2 pounds)
  • 5 teaspoons olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup chopped fresh basil
  • 4 cups hot cooked bow tie pasta (8 ounces uncooked)
  • 1/2 cup (2 ounces) crumbled goat cheese

Nutrition Information

  • calories 342
  • caloriesfromfat 26 %
  • fat 9.8 g
  • satfat 3.1 g
  • monofat 5.1 g
  • polyfat 1.2 g
  • protein 12.1 g
  • carbohydrate 53.4 g
  • fiber 4.6 g
  • cholesterol 7 mg
  • iron 2.8 mg
  • sodium 549 mg
  • calcium 48 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.

  3. Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese.

  4. Wine note: A simple pasta dish doesn't need a superpricey wine. Instead, I like to take a tip from Italian trattorias and serve a simple, bracingly fresh white like pinot grigio. It's the ultimate no-frills, no-fuss wine, and its light citrus/almond/hay notes are great with goat cheese. Try Lagaria 2004 pinot grigio from Delle Venezie, Italy ($9). -Karen MacNeil