Roasted Red Pepper and Goat Cheese Pasta

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 337.8
  • Total Fat: 9.5 g
  • Cholesterol: 13.0 mg
  • Sodium: 175.4 mg
  • Total Carbs: 52.3 g
  • Dietary Fiber: 9.7 g
  • Protein: 15.6 g

View full nutritional breakdown of Roasted Red Pepper and Goat Cheese Pasta calories by ingredient
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Number of Servings: 2


    3 large red bell peppers (about 1 1/2 pounds)
    5 teaspoons olive oil, divided
    2 garlic cloves, minced
    1/2 cup fat-free, less-sodium chicken broth
    2 tablespoons lemon juice
    2 teaspoons sugar
    3/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/8 teaspoon crushed red pepper
    1/4 cup chopped fresh basil
    4 cups hot cooked bow tie pasta (8 ounces uncooked)
    1/2 cup (2 ounces) crumbled goat cheese


Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.
Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese.

Number of Servings: 2

Recipe submitted by SparkPeople user RSINDERS.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • This is delicious and very easy. Cook the pasta while the peppers are cooling in the bag. Yummy and healthy! I only used 2 tsp. of oil and wouldn't use more next time either. - 7/2/07

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