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Roasted Red Pepper Pasta Bowl

  • 8servings
  • 30minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 oz. box penne pasta

  2. 4 each 12 oz. jar roasted red pepper s, drained, pureed

  3. 4 each thinly sliced garlic clove

  4. 1 tablespoon olive oil

  5. 3/4 teaspoon crushed red pepper

  6. 1/2 teaspoon smoked paprika

  7. 2 tablespoons tomato paste

  8. 1/4 cup SPLENDA® No Calorie Sweetener , Granulated

  9. Juice of 1/2 lemon

  10. 1/4 cup chopped parsley

  11. 1/4 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. COOK pasta following manufacturer directions.

  2. DRAIN peppers, discard liquid. Place peppers in a blender and blend until smooth. Set aside.

  3. SAUTE garlic in olive oil over medium heat 1-2 minutes in a large sauce pan. Add crushed red pepper and smoked paprika and cook for 30 seconds. Turn heat down to low and mix in tomato paste and SPLENDA® Granulated Sweetener.

  4. STIR in red peppers and allow to gently simmer for 3-5 minutes.

  5. WHISK in goat cheese and lemon juice. If desired, season to taste with salt & pepper. Lightly toss with pasta. Garnish with parsley and parmesan cheese.

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