| Pasta With Roasted Bell
Peppers and Basil
Ingredients:
2 large green bell peppers
2 large red bell peppers
2 large yellow bell peppers
1 tablespoon olive oil
2 cups chopped onion
1/2 teaspoon fennel seeds, crushed
2 garlic cloves, minced
2 (14.5-ounce) cans no-salt added whole tomatoes, undrained
and chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6-1/2 cups cooked penne (about 12 ounces uncooked tube-shaped
pasta)
1/2 cup thinly sliced fresh basil
1/2 cup (2 ounces) grated fresh Parmesan cheese
Instructions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise, and discard seeds and
membranes. Place bell pepper halves, skin sides up, on a
foil-lined baking sheet, and flatten with hand. Broil 10
minutes or until blackened. Place in a zip-top plastic bag;
seal. Let stand 15 minutes. Peel; cut into julienne strips.
Set aside.
3. Heat oil in a large nonstick skillet over medium-low heat.
Add onion, fennel seeds and garlic; cover and cook 10 minutes
or until tender, stirring occasionally. Add tomatoes; bring to
a boil. Reduce heat and simmer, uncovered, 30 minutes,
stirring occasionally.
4. Add bell peppers, salt and black pepper to tomato mixture,
and cook for 3 minutes or until thoroughly heated. Combine
tomato mixture, pasta and basil in a large bowl; toss well.
Sprinkle with cheese. Yield: 7 servings (serving size: 1-1/2
cups) |
