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Bow Tie Pasta With Roasted Red Pepper and Cream Sauce

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“From a recent issue of Cooking Light Magazine. Great veggie dinner.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta according to package directions, omitting salt and fat.
  2. Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
  3. Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
  4. Remove from heat, cool 5 minutes.
  5. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
  6. Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
  7. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
  8. Garnish with basil if desired.

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