Recipe: Ziti with Roasted Red Pepper Garlic Sauce
Yield: 1 Servings
1/2 lb Ziti or other tubular pasta,
-- uncooked 1 lg Portobello mushroom, halved -- and sliced 1/4 inch thick 3 tb Balsamic vinegar plus 2 -- tablespoons water 1 c Fatfree sour cream or plain -- yogurt or ricotta cheese 2 Cloves (at least) garlic, -- crushed 1 Sweet red bell pepper Salt/pepper to taste, -- optional
"Saute" the mushroom slices in the vinegar/water mixture until the liquid is evaporated and the mushrooms are quite wilted and decreased in size, at least 15 minutes.
Meanwhile, preheat the broiler and bring a large pot of water to a boil. Split the pepper in half lengthwise, deseed, and place on a baking sheet skin side up. Roast the pepper until the skin is charred, checking frequently after the first 3 minutes. When the pepper is charred, remove from the oven and place the halves in a closed brown paper bag for 10 minutes or so. When the water boils, add the pasta. When the pepper is cool, peel and cut into 1/2 inch strips.
In a blender, place the sour cream or yogurt or ricotta, the garlic, the pepper strips, and the salt/pepper if using. Puree.
When the pasta is al dente, drain, and place it back in the pot. Top with mushroom and sauce and stir to coat. Posted to fatfree digest V96 #284
Date: Mon, 14 Oct 1996 22:58:26 -0400
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