Pasta With Roasted Red Pepper Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb pasta, ie. campenelle little bells
• 1 teaspoon olive oil
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 12 ounces roasted red peppers, drained & chopped
• 1 cup fresh basil, coarsely chopped
• 4 ounces mushrooms, sliced
• 3/4 cup low sodium chicken broth
• 1/4 cup half-and-half (or fat free for fewer calories)

Recipe

• 1 bring a large pot of water to a boil. add the pasta and cook according to package directions. drain and keep warm.
• 2 meanwhile, heat the oil in a nonstick sauce pan over medium-low heat.
• 3 add the onion and garlic; cook until the onion is soft, about 5 minutes.
• 4 stir in roasted red peppers, mushrooms and basil and basil, cook about 1 minute, stir.
• 5 add the broth; simmer, uncovered, 10 minutes.
• 6 remove from heat and add half & half.
• 7 puree 1/2 the sauce, if desired, combine with remaining sauce. pour over te pasta and toss to coat.