Red Bell Pepper Sauce

30 minutes Prep: 15 minutes Cook: 20 minutes

29 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

2	large	sweet red bell peppers	seeds removed, quartered
1/2	cup	wine	white or blush, not red
1/4	teaspoon	salt
1	tablespoon	shallots	minced, up to 2 tablespoons
1	teaspoon	basil	fresh, minced, or 1/2 teaspoon dried
1/4	cup	milk, skim, evaporated	up to 1/2 cup

Place peppers, wine, salt and just enough water to cover in a sauce pan and bring to a boil.

Reduce heat and simmer for 10 min or until peppers are tender.

While the peppers simmer, sauté shallotts in a little olive oil cooking spray.

Place peppers in a food processor or blender, reserving the liquid, and puree.

Pour puree in with the shallotts and add evaporated skimmed milk and basil.

Gently heat through (if too thick, add some reserved liquid) and then either toss with pasta or let cool and refrigerate until ready to use.

This can be re-heated in the microwave or over medium low heat on the stove.

Garnish with a sprinkling of parsley or a few basil leaves.

Add your comment

Serving Size 93g

Amount per Serving

Calories 29 8% of calories from fat