Roasted Red Pepper Pasta
Yield: 6 servings (each serving is approximately 1 cup - 6 points for blue, green and purple)
Ingredients
- 12 oz. spaghetti
- 3 red peppers
- 3 cloves garlic
- 1 small shallot
- Olive oil cooking spray
- Salt and pepper, to taste
- 6 basil leaves
- 2 tablespoons fat free half and half
Instructions
- Preheat oven to 400 degrees F.
- Cut the red peppers into quarters, removing the seeds and stem. Spray a baking sheet with olive oil spray and add the peppers, garlic and shallot. (I also cut the shallot into quarters.) Put in the oven for 20 minutes.
- While the peppers are cooking bring a pot of water to a boil and cook the spaghetti according to the directions on the box, then drain.
- Let the red peppers cool slightly, then remove the skin. Place them in a food processor with the garlic, shallots and fresh basil. Run the food processor until it is smooth.
- Add the pepper mixture to the pasta pan. Turn the heat on low and add the half and half. Put the pasta in the sauce and toss together.