Fish

Roasted Red Pepper and Goat Cheese Pasta is for Dinner.

Roasted Red Pepper and Goat Cheese Pasta takes 5 minutes to prepare.

Roasted Red Pepper and Goat Cheese Pasta takes 15 minutes to cook.

Roasted Red Pepper and Goat Cheese Pasta makes 2 servings.

The ingredients for Roasted Red Pepper and Goat Cheese Pasta are:

3 large red bell peppers (about 1 1/2 pounds)
5 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 cup fat-free, less-sodium 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
1/4 cup chopped fresh basil
4 cups hot cooked bow tie pasta (8 ounces uncooked)
1/2 cup (2 ounces) crumbled goat cheese

Here is how you make Roasted Red Pepper and Goat Cheese Pasta:

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender. Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes. Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth. Combine bell pepper mixture and basil with pasta. Sprinkle with cheese. Number of Servings: 2Recipe submitted by SparkPeople user RSINDERS.

The nutritional information for Roasted Red Pepper and Goat Cheese Pasta is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 337.8

• Total Fat: 9.5 g
• Cholesterol: 13.0 mg
• Sodium: 175.4 mg
• Total Carbs: 52.3 g
• Dietary Fiber: 9.7 g
• Protein: 15.6 g