Description
Roasted vegetables with a creamy, low-fat roasted red pepper sauce. A healthy and delicious meal.
Ingredients
- FOR THE VEGETABLES AND PASTA:
- 2 whole Bell Peppers, Stem And Seeds Removed, Sliced
- 24 whole Cherry Tomatoes
- ½ whole Onion, Thinly Sliced
- ½ Tablespoons Olive Oil
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 pound Whole Wheat Linguine
- 1 cup Fresh Spinach
- ½ cups Grated Parmesan
- ½ cups Plain Nonfat Greek Yogurt
- FOR THE SAUCE:
- 1 Tablespoon Unsalted Butter
- 10 ounces, weight Jarred Roasted Red Peppers, Stored In Water
- 4 cloves Garlic, Minced
- 1 cup Low Fat Milk (1%)
- 1 cup Low Sodium Chicken Broth
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Italian Seasoning
- 1 teaspoon Red Pepper Flakes
Preparation
Preheat oven to 400ºF.
Add fresh bell pepper, cherry tomatoes and onion to a large rimmed baking sheet. Toss with olive oil, pepper and garlic powder. Roast until veggies are tender, about 20–25 minutes.
Meanwhile, bring a large pot of water to boil and cook pasta according to package instructions.
For the sauce, in a saucepan on medium heat, add butter. Once melted, add jarred roasted red peppers and garlic. Stir until garlic becomes fragrant, about 30 seconds.
Add milk and chicken broth. Stir until evenly combined. Add onion powder, paprika, pepper, Italian spice mix and red pepper flakes. Once at a simmer, stir frequently until the liquid is reduced by about half. This should take about 15 minutes.
Using a hand blender, puree the mixture until smooth. You can also use a regular blender as well.
In a large frying pan over medium heat, add the sauce. Toss in pasta and fresh spinach. Let cook until spinach is wilted.
Add roasted veggies and turn heat to low. Toss together and let everything warm through, about 5 minutes. Add Parmesan and Greek yogurt and toss with pasta. Serve and enjoy!
