This is another one of those Cooking Light recipes that’s been hanging around for years waiting for its moment in the spotlight. Now that it has made its debut, the reviews are in.
“Strong performance in the role of quick weeknight dish” says Wendi. In the time it took to boil water and cook the pasta, the sauce was done. We did go off script and use jarred roasted red peppers instead of roasting peppers in the The Mistah says, “Effective use of the supporting cast.” This is almost a one pot recipe. Most of the action takes place in the blender making for easy clean up.
I see lots of potential in this dish and think it is destined to return for future appearances.
Roasted Pepper and Goat Cheese Pasta
- 3 large red bell peppers (about 1 1/2 pounds)
- 5 teaspoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup chopped fresh basil
- 4 cups hot cooked bow tie pasta (8 ounces uncooked, I used whole grain ziti to make this SB friendly)
- 1/2 cup (2 ounces) crumbled goat cheese
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip top plastic bag and seal. Let stand 20 minutes. Peel and place peppers in a blender.
Heat 2 teaspoons oil in a small skillet over medium heat. Add garlic and saute 1 minute. Remove from heat and let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next five ingredients (through red pepper flakes) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese.