>> Friday, February 1, 2013
If you want a healthier twist, use whole wheat pasta and use a lowfat milk instead of cream (your sauce will just be slightly thinner). Healthy, full of vegetable goodness and a delicious new pasta dish your family will love!
Roasted Red Pepper Pasta
6 whole Red, Orange or Yellow Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
½ teaspoon crushed red pepper flakes
1/2 cup Heavy Cream
½ cup fresh basil (garnish)
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.
Grilled Chicken (if desired)
(Optional) Lightly toast pine nuts in a skillet on low heat. Set aside. If you are choosing to have chicken with your pasta, season the chicken and grill (or bake) until cooked through and then slice into long pieces.
Puree peppers with pine nuts in a food processor (or mash). Set aside. Cook pasta according to package directions.
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt and pepper.
Pour in cream and stir to combine. Taste and add more salt and cream, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley, fresh basil, grilled chicken and plenty of Parmesan cheese.