Pasta with roasted red pepper sauce:
Serves: 4; Cook time: 30 minutes
- 3 whole red bell peppers
- 2 T olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup heavy whipping cream
- Fresh flat leaf parsley, chopped
- Fresh Parmesan, shaved
- 1lb pasta
Roast red peppers by broiling on the top rack in oven. Char each side until blackened, turning the peppers as needed. Remove peppers from oven and place in a Ziploc or brown paper bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Puree peppers and set aside.
Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add onions and garlic and cook until soft. Pour in pepper puree and stir together.
Pour in cream and stir to combine. Taste and add salt -- you'll want to use more than what seems intuitive. The salt will really bring out the roasted red pepper flavor. Add cooked pasta and stir together.
Serve pasta topped with chopped parsley and Parmesan to your heart's content.
| Nutrition Facts | ||||||
Serving Size 290 g
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Amount Per Serving
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Calories
573
Calories from Fat
194
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% Daily Value*
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Total Fat
21.6g
33%
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Saturated Fat
8.9g
45%
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Trans Fat
0.0g
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Cholesterol
124mg
41%
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Sodium
306mg
13%
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Total Carbohydrates
72.3g
24%
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Dietary Fiber
2.7g
11%
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Sugars
4.9g
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Protein
23.7g
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Nutrition Grade B
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* Based on a 2000 calorie diet
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Nutritional Analysis
Good points
- Low in sodium
- Low in sugar
- High in phosphorus
- High in vitamin A
- Very high in vitamin B6
- Very high in vitamin C
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