Roasted Pepper and Goat Cheese Pasta

Name: Roasted Pepper and Goat Cheese Pasta
Yield: 4 servings (serving size: about 1 cup pasta and 2 tablespoons cheese)
Ingredients: 3 large red bell peppers (about 1 1/2 pounds); 5 teaspoons olive oil, divided; 2 garlic cloves, minced; ½ cup fat-free, less-sodium chicken broth; 2 tablespoons lemon juice; 2 teaspoons sugar; ¾ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon crushed red pepper; ¼ cup chopped fresh basil; 4 cups hot cooked bow tie pasta (8 ounces uncooked); ½ cup (2 ounces) crumbled goat cheese

4 Ratings
3 Reviews

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.

By Maureen Callahan

Recipe by Cooking Light May 2006

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Yield:

4 servings (serving size: about 1 cup pasta and 2 tablespoons cheese)

Nutrition Info

Directions

Step 1
Preheat broiler.

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Step 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.
Step 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.
Step 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

Nutrition Facts

Per Serving:

342 calories; calories from fat 26%; fat 9.8g; saturated fat 3.1g; mono fat 5.1g; poly fat 1.2g; protein 12.1g; carbohydrates 53.4g; fiber 4.6g; cholesterol 7mg; iron 2.8mg; sodium 549mg; calcium 48mg.

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ColoradoKO

05/09/2012

kayakcook1

12/03/2011

This was easy, healthy, and best of all - delicious. I made it for friends last night and they all raved about it!

kjok1212

09/03/2010

I used a jar of roasted red peppers just for convenience. I cut the sugar in half, it is too sweet with the full amount. Couldn't find goat cheese crumbles, so used a block of goat cheese and stirred it in. Could use the addition of a protein or some veggies. Very good, would serve to guests as a side dish but not as main dish.

AprilJL

09/12/2009

This recipe is an old standby for me at this point--I love it. I have made many variations but I have found when I use a little less sugar and more crushed red pepper it is more to my taste (spicy!). It is also great with herbed goat cheese and grilled chicken.

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Roasted Pepper and Goat Cheese Pasta

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Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Roasted Pepper and Goat Cheese Pasta

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Roasted Pepper and Goat Cheese Pasta

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Roasted Pepper and Goat Cheese Pasta