* Exported from MasterCook *
Roasted Red Bell Pepper Pesto - 8 pts
Recipe By :The 125 Best Pasta Dishes by Mindty Toomay
Serving Size : 8 Preparation Time :0:00
Categories : Condiment Quick
Spicy Veggie
WW
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup roasted red bell peppers -- loosely packed
1/2 cup part-skim ricotta cheese
1/4 cup olive oil
2 tablespoons capers -- drained
2 medium garlic cloves -- chopped
1/4 teaspoon dried red chili flakes
1 pinch salt -- scant pinch
1 1/2 pounds dried pasta -- spinach linguine or fettuccine
Several hours before dinnertime, puree all the ingredients except the pasta in
a food processor or blender to a thick, homogenous consistency. Store covered
in the refrigerator. When ready to eat, put several quarts of water on to boil
and bring the pesto to room temperature. Cook the pasta until al dente. Toss
the pesto with hot pasta in a warm bowl until well distributed. Garnish with
finely chopped fresh basil or parsley, if desired.
Makes 8 main course servings.
Per serving: Cals 402; Total Fat 9g; Carbs 65g; Fiber 4g ; Prot 13g; Chol 5mg;
Sodium118mg.
"This makes a bountiful pale pink pesto which is lovely on a green noodle.
Either home-roasted or commercially prepared peppers will do for this dish."
Description:
"8 pts"
S(Formatted by Chupa Babi):
"07.05.08"
Copyright:
"1992"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 519 Calories; 11g Fat (18.8% calories
from fat); 20g Protein; 91g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol;
101mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 4752 0 0 0 0 0 0 339
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