SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 55.1
  • Total Fat: 3.1 g
  • Cholesterol: 0.5 mg
  • Sodium: 151.3 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.7 g

View full nutritional breakdown of Roasted Red Pepper Pasta Sauce calories by ingredient
Report Inappropriate Recipe

Roasted Red Pepper Pasta Sauce

Submitted by: DILBERTA

Introduction

I have too many jars of stuff in my refrigerator and pantry, so my current project is to come up with ways to use it all up.

One of today's creations is a basic sauce for pasta, but I bet it would be good on chicken too. It is also very colorful and pretty.
I have too many jars of stuff in my refrigerator and pantry, so my current project is to come up with ways to use it all up.

One of today's creations is a basic sauce for pasta, but I bet it would be good on chicken too. It is also very colorful and pretty.

Number of Servings: 8

Ingredients

    1 tablespoon olive oil
    1 small onion, chopped fine
    3 cloves garlic, minced
    5 roasted bell peppers (about half a large jar), chopped

    1/3 cup fat free half & half

    1/2 cup low sodium fat free chicken broth
    2 tablespoons flour

    1/4 teaspoon salt
    1/4 teaspoon pepper

Directions

1. IN a tall pot heat the oil over medium high heat. Reduce the heat to medium and add the onion. After a couple of minutes add the garlic and then after a minute or so add the peppers. Stir occasionally while cooking all the vegetables.

2. ADD the cream and stir. Using a stick blender, puree the pepper mixture. If you don't have a stick blender you may use a food processor or regular blender.

3. MIX the broth and flour in a small bowl. Whisk to incorporate the flour into the broth. Bring the pepper sauce to a boil over medium heat. Slowly pour in the flour mixture, whisking continously until the sauce begins to thicken.

4. Add the salt and pepper to taste and remove the sauce from the heat.

Use immediately or the sauce can be refirgerated for up to 2 days and re-heated over low heat when ready to use. Thin sauce with a little broth if it has gotten too thick.

I often top the pasta and sauce with a little parmesean cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user DILBERTA.






Great Stories from around the Web


Rate This Recipe