Pasta with Roasted Red Pepper Sauce
Source of Recipe
Cool
Recipe Introduction
serves 4 (5pts)
20 mintue prep time
List of Ingredients
1/2 pound Pasta ( I used small Penne Rigatte)
1 t olive oil
1/2 C onion - chopped
1 clove garlic - minced
1 (12 oz) jar roasted red peppers drained & chopped (I used fresh and roasted my own, *I'm not sure if these are available in water or oil)
1 C coursely chopped fresh basil (loosely packed, I used less)
3/4 C reduced sodium chicken broth
1/4 C FF half & half
Fresh mushrooms - sliced (opt) *original recipe does not include these, they added a yummy flavor and 0 pts!
Recipe
1) Cook pasta according to package directions
2) Heat oil in a nonstick sauce pan, med-low heat
3) Add onion and garlic until tender, about 5 minutes.
4) Stir in roasted red peppers and basil and cook an addtional 1 minute longer to allow the flavors to blend.
*Reserve several pieces of pepper to add to the pureed sauce
5) Add the broth, simmer uncoverd for 10 minutes longer, remove from heat.
6) Puree the sauce int he blender to desired consistancy, slowly add FF half & half until blended.
7) Put sauce, reserved peppers and mushrooms to the sauce pan and simmer on low for 5 minutes until mushrooms warmed through.
8) Pour the sauce over the pasta, toss to coat and serve.
* (OPT) I grated some fresh parmesean cheese over top of mine. ***Be sure to add extra points for parmesean cheese.
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