June 3, 2014

Creamy Roasted Red Pepper Pasta

I’m in love with recipes that provide big flavor with a small amount of ingredients. With warm weather now in full swing, the grill is blazing and the need for yummy side dishes begins. This roasted red pepper pasta recipe was inspired by a pasta dish my mom used to prepare for our family all the time growing up. I just boosted the flavor a bit by adding fresh basil and lemon zest/juice for brightness. 
Serve this warm, room temperature or cold – it will still taste amazing.  

1. Cook pasta until al dente, about 8-10 minutes. Drain and set aside.

2. Place the remaining ingredients in a blender and process for 30 seconds, or until smooth.

3. Adjust the sauce seasonings as needed and pour over the warm pasta. Toss to combine and serve.

Creamy Roasted Red Pepper Pasta
Serves 6

All you need:
1(12 oz.) box bow tie pasta
1 (7 oz.) jar roasted red peppers, drained
3/4 cup half and half
1/3 cup grated parmesan cheese
1/4 cup fresh basil leaves
2 garlic cloves, peeled
Juice and zest of 1 lemon
1 teaspoon salt
1/8 teaspoon pepper

All you do:
1. Cook pasta until al dente, about 8-10 minutes. Drain and set aside.
2. Place the remaining ingredients in a blender and process for 30 seconds, or until smooth.
3. Adjust the sauce seasonings as needed and pour over the warm pasta. Toss to combine and serve.

Nutrition facts per serving: Calories 213, Total fat 5g, Saturated fat 2g, Cholesterol 53mg, Sodium 494mg, Carbohydrate 34g, Fiber 2g, Protein 8g

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