Recipe by Margaret3
Beautiful presentation and a real load of beta-carotene, too! Taken from "Cooking For Health," published by Mount Carmel Hospital, Columbus, OH. If you are tired of tomato-based pasta dishes, give this one a try.
- 4 roasted red peppers, coarsely chopped (see directions for roasting below)
- 1 teaspoon olive oil
- 1 carrot, scraped and chopped
- 1 stalk celery, chopped
- 1 small red onion
- 2 teaspoons chopped garlic
- 1 teaspoon ground fennel (can use mortal and pestle-I keep a separate cheap electric coffee grinder just for spices)
- 2 teaspoons dried basil
- 1 can fat-free chicken broth or 1 can vegetable broth
- salt and pepper
Directions See How It's Made
- saute carrot, celery, onion, garlic& fennel in oil 5 minutes.
- Add broth, cover& heat on medium until veggies are soft.
- Uncover, reduce heat& simmer 20 minutes.
- Put peppers and sauted veggies in food processor, using steel blade.
- Process til smooth.
- Adjust seasoning and serve over pasta.
- TO ROAST THE PEPPERS: Cut peppers in half, remove seeds and place them cut-side-down on a baking sheet that has been covered with foil and sprayed well w.
- PAM BROIL 3 inches from heat for about 12 minutes.
- The skin on the peppers will turn black.
- Remove from oven and seal in a ziplock bag for 15 minutes, or until cool enough to handle.
- Peel off skin--it will come off easily.
- **ido large quantities of these when they are in season and cheap.
- they freeze quite well and doing them in advance cuts short the prep time for the next batch of sauce.
- I sometimes freeze the completed sauce, too--good results as well.