Prep 30 mins
Cook 30 mins
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
- 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.
Really good, fresh tasting sauce. Super great for our new 2010 WW resolution!!! Served with whole wheat mini pasta shells and broiled salmon. Deeeeeeeelish!
We made this recently as we are pasta lovers but wanted an alternative to the standard tomato sauce. This was very tasty & gave us just what we were looking for - something new & different and healthy too!
LOVE THIS. Easy to make, too. I used red, green and orange peppers, and had roasted them the day before and kept them in a glass dish in the fridge (the liquid that accumulates from them sitting is great to add to the broth for the sauce). I prepared the carrot, celery, onion and garlic in the food processor, sauteed 5 min and did step #2 also for 5 min. I never put this mix back in the food processor, rather I processed the roasted peppers and added them to the sauteed veggies. Absolutely delicious meal!