Spinach Pasta with Red Pepper Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
sweet red bell peppers
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | pound |
pasta, spinach spaghetti
cooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
sweet red bell peppers
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
|
|
| 355 | ml |
chicken broth
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 118 | ml |
heavy whipping cream
|
|
| 453.6 | g |
pasta, spinach spaghetti
cooked |
* |
Directions
Broil peppers until charred on all sides.
Place in closed paper bag and let stand 10 minutes.
Remove skin, seeds and membranes and chop.
Heat oil and butter and sauté onion and garlic until tender.
Add peppers and broth and simmer, uncovered, for 15 minutes.
Transfer to blender container and puree.
Season with salt and pepper, then add basil and cream.
Heat gently, but do not boil. Pour over pasta.
