Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Domenica Marchetti
Recipe by Cooking Light May 2006

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to package directions, omitting salt and fat.

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  • 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.

Chef's Notes

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.

Nutrition Facts

424 calories; calories from fat 23%; fat 10.7g; saturated fat 5.6g; mono fat 3.7g; poly fat 0.5g; protein 17.6g; carbohydrates 62.9g; fiber 3g; cholesterol 32mg; iron 2.9mg; sodium 383mg; calcium 222mg.
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