Wednesday, May 16, 2007

Pasta with Pureed Yellow Pepper Sauce

Tonight's dinner would have been perfect for a taste of yellow! It comes from Weight Watcher's Cook It Quick, which is actually a really good book for fast, healthy meals. Everything I have made from here so far has turned out very tasty and is pretty easy to make. Great for weeknight meals.

This recipe was also easy and only took about 15-20 minutes. It was creamy and tasty and nice and light for after the gym. The original recipe said to use Fusilli, but I only had cavatapi. I'm sure you could do whatever pasta you liked.

Cavatapi with Pureed Yellow Pepper Sauce
(Serves 4)

3/4 cup water
1 yellow bell pepper, seeded and chopped
1 onion, chopped
1/2 tomato, chopped
2 tsp olive oil
1/4 tsp salt
cracked black pepper to taste
2 cups pasta
1/4 cup part-skim ricotta
2 tbs minced parsley
4 tsp grated parmesan cheese

1. Combine water, pepper, onion, tomato, oil, salt and pepper in a non-stick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and the liquid evaporates, 15-18 minutes.

2. Meanwhile, cook pasta and drain into serving bowl.

3. Transfer vegetables to a blender or food processor. Add ricotta and puree. Pour over pasta and toss to coat. Sprinkle with parsley and parmesan and serve.

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