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

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.

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)
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Ingredients

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Directions

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  • Preheat broiler.

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  • 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.

  • 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.

  • 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

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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