Roasted Red Pepper Pasta
Michelle Bersani =^..^=
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- 2 c
- jarred roasted red peppers, drained
- 1 c
- olive oil, light
- 3 Tbsp
- balsamic vinegar (i use white, but regular is fine)
- 1 tsp
- sugar (or splenda)
- 1/2 c
- parmigiano-reggiano, grated (more or less, your preference)
- 8 oz
- pasta of choice, cooked (more if you prefer)
1Cook Pasta according to instructions on box.
2While pasta is cooking, place peppers in food processor (or blender), pulse until smooth.
3Add oil, vinegar and sugar.
Pulse until slightly thickened.
5Toss pasta with mixture.
Sprikle with cheese.