Linguine with Creamy Roasted Pepper Sauce

PREP 5 MIN COOK  15 MIN  SERVES  4

1 (9-ounce) package fresh linguine
1 tsp extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
3/4 cup reduced-sodium vegetable broth
1 (12-ounce) jar roasted red pepper, drained and coarsely chopped
1/2 cup chopped fresh basil
1/8 tsp crushed red pepper
1/4 cup fat-free half-and-half


1. Cook the linguine according to the package directions, omitting the salt if desired; drain. Transfer to a serving bowl and keep warm.

2. Meanwhile, heat the oil in a medium nonstick saucepan over medium heat. Add the onion and garlic; cook until softened, about 4 minutes. Stir in the broth, roasted pepper, basil, and crushed red pepper; cook, stirring occasionally, about 10 minutes. Remove the saucepan from the heat and stir in the half-and-half; let cool about 5 minutes.

3. Transfer the roasted pepper mixture to a blender or food processor and puree. Pour the sauce over the pasta and toss to coat evenly.

PER SERVING (1 CUP LINGUINE AND 1/2 CUP SAUCE): 258 CAL, 2 G FAT, 0 F SAT FAT, 0 G TRANS FAT, 0 MG CHOL, 244 MG SOD, 50 G CARB, 3 G FIB, 9 G PROT, 51 MG CALC.
PointsPlus Value: 7


First off I just want to say - wow this was easy! I've never made a sauce like this (puree) from scratch and actually enjoyed it! Secondly - I wasn't buying fat free half-and-half just to use 1/4 cup of it; so I replaced it with milk (and I purchase 1% Milk) and this seemed to have worked just fine.


This recipe was fairly tasty. The crushed red peppers add a little kick to the sauce, which made it nice. Tonight we had this linguine with the Grilled T-Bone Steak with Easy Barbecue Sauce.