Roasted Red Pepper Pasta Bowl
Roasted red peppers and goat cheese offer a tasty alternative to the standard red sauce.
- Serves: 8 Servings
- Prep Time: 30 minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 8 Servings
Serving Size: about 2 cups
- Amount Per Serving
- Calories:
- 290
- Calories from Fat:
- 80
- Total Fat:
- 9g
- Saturated Fat:
- 3.5g
- Cholesterol:
- 50mg
- Sodium:
- 540mg
- Total Carbs:
- 43g
- Dietary Fiber:
- 4g
- Sugars:
- 6g
- Protein:
- 12g
DIRECTIONS
COOK pasta following manufacturer directions.
DRAIN peppers, discard liquid. Place peppers in a blender and blend until smooth. Set aside.
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® ESSENTIALS™ Granulated Sweetener.
STIR in red peppers and allow to gently simmer for 3-5 minutes.
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.
NOTE
Serving size: about 2 cups
INGREDIENTS
- 16 oz. box penne pasta
- 4 each 12 oz. jar roasted red peppers, drained, pureed
- 4 each thinly sliced garlic clove
- 1 tablespoon olive oil
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1/4 cup SPLENDA® ESSENTIALS™ No Calorie Sweetener, Granulated
- 4 oz. soft goat cheese
- Juice of 1/2 lemon
- 1/4 cup chopped parsley
- 1/4 cup grated parmesan cheese
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