Roasted red peppers, white wine, and sour cream make a colorful sauce that you can use to dress up any shape of pasta.

Source: Better Homes and Gardens

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Recipe Summary

total:
30 mins
Servings:
8
Yield:
8 (side-dish) servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to directions. Drain; keep warm.

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  • Meanwhile, for sauce, in a food processor bowl or blender container, place the 2 roasted peppers. Cover and process or blend until smooth.

  • In a small saucepan heat the pureed peppers over medium-low heat for 2 to 3 minutes or until bubbly. Gradually stir in the sour cream, wine, salt, and pepper. Heat through, but do not boil.

  • Arrange the pasta on individual plates. Spoon the sauce over the pasta. If desired, garnish with roasted red sweet pepper strips. Makes 8 side-dish servings.

*To Roast Peppers:

Quarter the peppers. Then remove and discard stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark. Wrap peppers in the foil. Close bag; let stand about 30 minutes to steam the peppers so the skins peel away more easily. Using a sharp knife, remove skins from peppers, pulling skins off in strips. Discard skins.

Nutrition Facts

184 calories; fat 5g; cholesterol 10mg; saturated fat 3g; carbohydrates 28g; protein 5g; sodium 159mg.
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