This recipe is one I copied out of a Weight Watchers cookbook. I did modify it a bit, but it is basically the same. I added in asparagus, since we had some leftover from a previous meal. But, I think it would be good with other veggies as well -- spinach in particular came to mind. Also, the original recipe called for fat free half & half, but we had regular leftover so I used that. You can easily add in 1-2 more cloves of garlic if you wanted a more distinct garlic flavor.
It is so yummy!! The more you eat it, the better it gets. It's pretty easy as well, and a good sauce to keep in rotation when regular tomato sauce gets boring.
Roasted Red Pepper Pasta
4 servings, yield 2 cups sauce
1/2 pound pasta (I chose penne to mimic the shape of the asparagus.)
1 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, chopped
1 12 ounce jar roasted red peppers, drained and chopped
fresh basil, coarsely chopped, vary amount to your taste
3/4 cup chicken broth
1/4 cup half and half
1/2 pound asparagus, cut into 2-3 inch pieces
- Bring a large pot of water to a boil. Add salt and pasta. When pasta is about half way done, add in asparagus. Drain well and empty into large bowl.
- While waiting for water to boil, heat oil in skillet over medium-low heat. Add the onion and garlic and cook until soft, about 5 minutes.
- Stir in the roasted red peppers and basil, cook about one minute.
- Add the broth, simmer, uncovered for 10 minutes.
- Remove from heat and stir in half and half.
- Puree the sauce in a blender or food processor. Pour sauce over pasta and toss to coat.