PASZTA: Pasta With Roasted Pepper Sauce

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* Exported from MasterCook *

 

Pasta With Roasted Pepper Sauce

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 87

Serving Size : 4 Preparation Time :0:00

Categories : Bh & G Low Fat Vegetarian Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 large red sweet peppers*

8 ounces packaged dried linguine or fettuccine

1/4 cup chopped onion

1/4 cup water

2 teaspoons snipped fresh marjoram

OR 1/2 teaspoon dried marjoram -- crushed

1 teaspoon snipped fresh thyme

OR 1/4 teaspoon dried thyme -- crushed

1/8 teaspoon salt

4 ounces reduced-fat cream cheese -- (Neufchatel)

(1/2 of an 8-ounce package) -- cut up

1 cup skim milk

2 tablespoons all-purpose flour

2 tablespoons grated Parmesan cheese

 

For a one-dish meal, add cooked vegetables. Just toss a couple of cups of

cut up vegetables, such as asparagus, broccoli, or zucchini, the last few

minutes of cooking into the boiling pasta. Drain and return to saucepan;

keep warm.

 

To roast sweet peppers, halve peppers; remove and discard stems, seeds, and

membranes. Cut each pepper half in half again. Place peppers, cut sides

down, on a foil-lined baking sheet. Press peppers to flatten. Bake in a

425F oven for 20 to 25 minutes or until pepper skins are blistered and

dark. Immediately wrap in the foil; let stand about 30 minutes to steam so

the skins peel away more easily. Using a paring knife, remove the

blistered skit from the peppers, gently and slowly pulling it off in

strips. Discard skin.

 

Cook pasta according to package directions, except omit any oil or

salt. Drain and return to saucepan; keep warm.

 

Meanwhile, in a small saucepan combine onion, water, marjoram, thyme, and

salt. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes

or until onion is tender. Remove from heat. Do not drain. Let stand at

room temperature about 5 minutes to cool slightly, Transfer onion mixture

to food processor bowl or blender container. Add cream cheese and the

roasted peppers. Cover and process or blend until smooth set aside.

 

In a medium saucepan, gradually stir milk into flour until smooth; add red

pepper mixture. Cook and stir until thickened and bubbly. Cook and stir

for 1 minute more. Toss sauce with the cooked pasta. Sprinkle with the

Parmesan cheese. Makes 4 main-dish servings.

 

Note If desired, you may substitute 2/3 cup drained, jarred roasted red

sweet peppers.

 

Preparation time: 35 minutes. Baking time: 20 minutes. Standing time: 30

minutes.

 

Per serving: 362 Calories; 9 G Total fat; 5 G Saturated fat; 25 MG

Cholesterol; 272 MG Sodium; 55 G Carbohydrate; 1 G Fiber; 15 G

Protein. Exchanges: 3 1/2 starch, 1 vegetable, 1 fat.

 

 

 

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