Red Bell Pepper Sauce

Ingredients

Directions

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.