Roasted Red Pepper Sauce
Yield
1 servingPrep
5 minCook
?Ready
5 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
roasted red bell peppers
|
|
| 1 | Handful |
basil
|
*
|
| ½ | Handful |
italian parsley
|
*
|
| 4 | cloves |
garlic
|
|
| ½ | cup |
stock
if necessary to thin |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
roasted red bell peppers
|
|
| 1 | Handful |
basil
|
*
|
| 0.5 | Handful |
italian parsley
|
*
|
| 4 | cloves |
garlic
|
|
| 118 | ml |
stock
if necessary to thin |
|
Directions
Process the above in a food processor until smooth.
Toss with 1 pound cooked pasta of your choice and serve.
If you refrigerate it first, be sure to get it to room temperature before tossing.
