Bow Tie Pasta with Roasted

Red Pepper and Cream Sauce Prep: 10 minutes Cook: 20 minutes Servings: 8

Ingredients

  • 1 pound uncooked farfalle
  • 2 teaspoons extravirgin olive oil
  • ½ cup finely chopped onion
  • 1 (12-ounce) bottle roasted red bell peppers
  • 2 teaspoons balsamic vinegar
  • 1 cup half-and-half
  • 1 tablespoon tomato paste
  • ⅛ teaspoon ground red pepper
  • 1 cup (4 oz) freshly grated Parmigiano-Reggiano cheese
  • Thinly sliced fresh basil (optional)

Directions

  • Cook the pasta according to package directions, omitting salt and fat. Drain and roughly chop bell peppers.
  • 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. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.
  • Combine pasta and bell pepper mixture in a large bowl. Add ½ cup cheese, tossing to coat. Spoon 1 ⅓ cups pasta into each of 6 bowls; top each with about 1 ½ tablespoons cheese. Garnish with basil, if desired.
  • NUTRITIONAL INFORMATION:
  • Calories 424 Caloriesfromfat 23% Fat 10.7g Satfat 5.6g Monofat 3.7g Polyfat 0.5g Protein 17.6g Carbohydrate 62.9g Fiber 3g Cholesterol 32mg Iron 2.9mg Sodium 383mg Calcium 222mg