Vegetarian

Creamy Pasta with broiled red peppers an peas is for Dinner.

Creamy Pasta with broiled red peppers an peas takes several minutes to prepare.

Creamy Pasta with broiled red peppers an peas takes several minutes to cook.

Creamy Pasta with broiled red peppers an peas makes 3 servings.

The ingredients for Creamy Pasta with broiled red peppers an peas are:

*Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" (remove)
Peas, frozen, .33 cup (remove)
*365 Organic Fusilli pasta, 1 cup (remove)
Soft Cheese with herbs and garlic 2 oz (remove)
Olive Oil, 1 tbsp (remove)
Basil, 2 tbsp (remove)
Parmesan Cheese, shredded, 1 tbsp (remove)
2 Tbsp creme fraiche
Salt and freshly ground black pepper

Here is how you make Creamy Pasta with broiled red peppers an peas:

Preheat broiler to high. Place whole pper on broiler pan and broil about 5 minutes, turning occasionally, until skin is blackened on all sides. Place pepper in a plastic bag for 2 minutes to loosen the skin.Meanwhile cook peas in saucepan of boiling water 2 minutes until tender. Drain well, rinse under cold water and drain again.Halve, core and seed the pepper, then peel off the skin. Cut flesh into 1-inch stripsBring large saucepan of water to boil. Add pasta and cook 10-12 minutes until it is just tender.Heat olive oil in large skillet over medium heat. Add the pepper strips and cook for 1 minute, stir in soft cheese and creme fraiche and continue stirring to make a shooth, creamy sauce. Add the peas, salt and pepper, then turn up the heat and bring to a boil.Add the pasta and the shredded basil and toss together well to coat the pasta in the sauce. Transfer to a warmed dishes and serve with grated Parmesan cheese.Number of Servings: 3Recipe submitted by SparkPeople user UMYERS.

The nutritional information for Creamy Pasta with broiled red peppers an peas is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 207.2

• Total Fat: 12.1 g
• Cholesterol: 22.0 mg
• Sodium: 103.3 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 2.5 g
• Protein: 5.4 g