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Penne With Red Pepper Sauce

Healthycooking's picture
Ingredients
  Red bell peppers 2 Large, halved and cored
  Green beans 1⁄4 Pound
  Penne pasta/Other pasta 6 Ounce
  Olive oil 1 Tablespoon
  Shallots 2 Medium, finely chopped
  Garlic 2 Clove (10 gm), minced
  White wine 1⁄2 Cup (8 tbs)
  Low sodium chicken stock 1⁄2 Cup (8 tbs)
  Tomato 1 Medium, chopped
  Leeks 2 Small, washed and cut crosswise into 1/4-inch pieces
  Yellow bell pepper 1 Large, cut into 1/4-inch-wide strips
  Chopped fresh rosemary 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Goat cheese 1 Ounce, crumbled (2 Tablespoons)
Directions

1. Preheat the broiler.
2. Broil the red bell peppers about 5 inches from the heat, turning frequently, until they are charred all over. Place the peppers in a paper bag and let them steam 15 minutes.
3. Meanwhile, bring a medium-size saucepan and a large pot of water to a boil. Blanch the green beans in the saucepan about 5 minutes, or until just tender; drain and cool under cold water. Cook the pasta in the large pot of boiling water according to the package directions until al dente; set aside to drain.
4. Chop the red bell peppers, place them in a blender and puree; set aside.
5. Heat the oil in a large nonstick skillet over medium heat. Add the shallots and garlic, and saute 1 minute. Cover and cook 4 minutes, or until the shallots are soft. Add the wine and stock, bring to a gentle boil and cook about 5 minutes, or until the liquid is reduced to about 3/4 cup. Add the tomato, leeks and yellow pepper, and simmer about 3 minutes, or until the liquid is reduced to about 1/2 cup. Add the green beans, red pepper puree, rosemary, salt, black pepper and half of the goat cheese, and simmer 1 minute.
6. Toss the sauce with the pasta, then add the remaining cheese and toss again.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Healthy

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