Roasted Pepper and Goat Cheese Pasta
Total Time: 30 minutesYield: 4 Servings
Source: Cooking Light, May 2006
Category: Pasta
Ingredients
3 whole Red Bell Peppers5 teaspoons Olive Oil
2 cloves Garlic
1⁄2 cup Chicken Broth
2 tablespoons Lemon Juice
2 teaspoons Sugar
3⁄4 teaspoons Salt
1⁄4 teaspoon Ground Black Pepper
1⁄8 teaspoon Crushed Red Pepper
1⁄4 cup Basil (chopped)
8 ounces Farfalle Pasta
1⁄2 cup Goat Cheese (2 oz, crumbled)
Directions
- 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.
- Fill a medium pot with water and bring to a boil. Cook pasta according to package instructions.
- Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; saute 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.