Roasted Pepper and Goat Cheese Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pureeing the roasted peppers into a sauce is an easy way to add a generous vegetable serving to a meal. To make this a vegetarian dish, substitute vegetable broth for chicken broth. Ingredients:
3 large red bell peppers (about 1 1/2 pounds) |
5 teaspoons olive oil, divided |
2 garlic cloves, minced |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons lemon juice |
2 teaspoons sugar |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon crushed red pepper |
1/4 cup chopped fresh basil |
4 cups hot cooked bow tie pasta (8 ounces uncooked) |
1/2 cup (2 ounces) crumbled goat cheese |
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.
3. Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese.
4. Wine note: A simple pasta dish doesn't need a superpricey wine. Instead, I like to take a tip from Italian trattorias and serve a simple, bracingly fresh white like pinot grigio. It's the ultimate no-frills, no-fuss wine, and its light citrus/almond/hay notes are great with goat cheese. Try Lagaria 2004 pinot grigio from Delle Venezie, Italy ($9). -Karen MacNeil
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