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One Dish Meal
Bow Tie Pasta With Roasted Red Pepper and Cream Sauce
From a recent issue of Cooking Light Magazine. Great veggie dinner.
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bow tie pasta
extra virgin olive oil
cup finely chopped
(12 ounce) bottle roasted red peppers, drained and coarsely chopped
teaspoons balsamic vinegar
teaspoon ground red pepper
cup finely grated
Cook the pasta according to package directions, omitting salt and fat.
Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates.
Remove from heat, cool 5 minutes.
Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan, cook over low heat until warm.
Combine half and half and tomato paste in a small bowl, stirring with a whisk until well combined. Stir in ground red pepper.
Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls, top each with about 1 1/2 Tbs cheese.
Garnish with basil if desired.
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