PASTA SAUCE: Roasted Red Bell Pepper Pesto - 8 pts

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* Exported from MasterCook *

 

Roasted Red Bell Pepper Pesto - 8 pts

 

Recipe By :The 125 Best Pasta Dishes by Mindty Toomay

Serving Size : 8 Preparation Time :0:00

Categories : Condiment Quick

Spicy Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup roasted red bell peppers -- loosely packed

1/2 cup part-skim ricotta cheese

1/4 cup olive oil

2 tablespoons capers -- drained

2 medium garlic cloves -- chopped

1/4 teaspoon dried red chili flakes

1 pinch salt -- scant pinch

1 1/2 pounds dried pasta -- spinach linguine or fettuccine

 

Several hours before dinnertime, puree all the ingredients except the pasta in a

food processor or blender to a thick, homogenous consistency. Store covered in

the refrigerator. When ready to eat, put several quarts of water on to boil and

bring the pesto to room temperature. Cook the pasta until al dente. Toss the

pesto with hot pasta in a warm bowl until well distributed. Garnish with finely

chopped fresh basil or parsley, if desired.

 

Makes 8 main course servings.

 

Per serving: Cals 402; Total Fat 9g; Carbs 65g; Fiber 4g ; Prot 13g; Chol 5mg;

Sodium118mg.

 

" This makes a bountiful pale pink pesto which is lovely on a green noodle.

Either home-roasted or commercially prepared peppers will do for this dish. "

 

Description:

" 8 pts "

S(Formatted by Chupa Babi):

" 07.05.08 "

Copyright:

" 1992 "

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Per Serving (excluding unknown items): 519 Calories; 11g Fat (18.8% calories

from fat); 20g Protein; 91g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol;

101mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 4752 0 0 0 0 0 0 339