My saturday was spent running errands and I suddenly wanted to cook a nice homemade dinner – and I wanted pasta. I almost never crave carb-y meals (especially since my food overload on our honeymoon), so I just went with it!
I made a version of my favorite pasta sauce, roasted red pepper, that had a wonderfully creamy flavor without all of the fat in a restaurant sauce.
Roasted Red Pepper Pasta Sauce (Lightened Up)
- 1 jar roasted red peppers, canned in water, drained
- 1 tsp olive oil
- 1/2 cup white onion, finely chopped
- 2-3 cloves garlic, minced
- 1/4 tsp salt
- 1/4 cup lite ricotta cheese
- Puree roasted red peppers (I used my Magic Bullet).
- Heat olive oil in a non-stick pan and sautee onions until soft and beginning to brown, 5-7 minutes.
- Add minced garlic and stir for less than 1 minute, being careful not to let the garlic burn.
- Stir in roasted red pepper puree and cook for 10 minutes, stirring occasionally. Add salt to taste.
- Remove from heat and stir in ricotta cheese – serve immediately with pasta of choice.
Makes approximately 2 cups of creamy, dreamy, cheesy sauce. Made even more decadent with a touch of really good quality parmesan.
Approximate nutrition (per 1/2 cup serving, sauce only): 50 calories, 4 grams carbs, 3 gram fat, 3 grams protein
Remember my husband’s quotes about his birthday dinner?
I made these “fries” from a rutabaga, and was told, “These potatoes taste funny.”
They’re not potatoes, dear.
I chopped the rutabaga and tossed the “fries” with some olive oil and rosemary, then roasted them for almost 40 minutes. So savory and delicious – my husband forgave the “funny” taste once they were dipped in ketchup.
I had plans for a spinach souffle on the side, but didn’t have any eggs – instead a made a quick roux with skim milk, butter, and flour, and stirred in some fontina with chopped spinach. Baked with some breadcrumbs on top = quick and delicious.
I could have eaten the entire dish – but stopped at half. The leftovers were a delicious spread on Wasa crackers for a healthy snack yesterday!
What’s your favorite pasta sauce?