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Saturday, April 4, 2009

Roasted Red Pepper Pasta

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.

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