Wednesday, August 12, 2009

Creamy Pasta - Hold the Cream

I found this recipe on Molly's 'things I want to try list'. She found the recipe here. To be honest, I thought this was pretty boring. We don't like feta, so I changed it out for mozzarella. I would definitely cut back on the amount of pasta... there isn't enough "sauce" and it makes way more than two of us could eat.

Creamy Pasta - Hold the Cream
Serves: 3-4

2 tablespoons olive oil
1 small onion, chopped (about 1 cup)
2 large cloves garlic, coarsely chopped (about 2 teaspoons)
One 16 oz jar roasted red peppers, drained, rinsed and chopped
1/2 cup low sodium chicken broth
1 cup crumbled feta cheese
One box whole wheat penne
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh flat leaf parsley

Heat the oil in a medium heavy skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the peppers and cook until heated through. Remove from heat and let cool slightly.

Transfer the red pepper mixture to a food processor, add the broth and all but 2 tablespoons of the feta (I added all my feta). Process until combined and smooth, about 30 seconds.

Cook the pasta to al dente. Drain, reserving 1/2 cup of the pasta water. Toss the pasta with the sauce, adding the pasta water by the tablespoon if needed. The sauce should cling nicely to the pasta. Season with salt and pepper. Divide among serving bowls. Sprinkle with parsley and reserved feta (or parm!) and serve.

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