Creamy Red Pepper Parmesan Pasta Recipes

ROASTED RED PEPPER CREAM SAUCE

Roasted Red Pepper Cream Sauce image

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Provided by BOB BAILEY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 50m

Yield 8

Number Of Ingredients 8

Ingredients

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Steps:

Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g

CREAMY BASIL & RED PEPPER PASTA WITH PARMESAN

Creamy Basil & Red Pepper Pasta with Parmesan image

Chopped fresh basil and roasted red peppers give this creamy penne pasta dish its terrific flavor. Sprinkle with Parmesan and enjoy.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2-1/2 cups whole wheat penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup fat-free milk
1 jar (7 oz.) roasted red peppers, well drained
3 Tbsp. chopped fresh basil, divided
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper

Steps:

Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, process reduced-fat cream cheese and milk in food processor until blended. Add red peppers and 2 Tbsp. basil; process until blended.
Drain pasta; return to pan. Add cream cheese mixture; mx lightly. Stir in mozzarella. Serve topped with remaining basil, Parmesan and black pepper.

Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g

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