Creamy Roasted Red Pepper Pasta

September 07, 2014

142

Roasted vegetables with a creamy, low fat roasted red pepper sauce. A healthy and delicious meal.

FOR THE SAUCE:
1 13 oz. Jar Roasted Red Peppers, stored in water
1 cup Low Fat (1%) Milk
1 cup low sodium chicken broth (or veggie broth)
1 TBSP Unsalted Butter
½ cup Plain Nonfat Greek Yogurt
4 cloves garlic, minced
1 TSP Onion Powder
1 TSP Paprika
1 TSP Pepper
1 TSP Italian Spice Mix
1 TSP Red Pepper Flakes
FOR THE VEGGIES:
2 bell pepper, sliced
24 cherry tomatoes
½ onion, thinly sliced
½ TBSP Olive Oil
1 TSP Pepper
½ TSP Garlic Powder
1 cup fresh spinach
1 16 oz box whole wheat linguine
½ cup Grated Parmesan

Preheat oven to 400 degrees Fahrenheit. Add fresh bell pepper, cherry tomatoes and onion to a baking sheet. Toss with olive oil, pepper and garlic powder. Roast until veggies are tender, about 20-25...
See the full directions on my site

Nutritions

Calories
472

Sodium
928mg
38% DV

Fat
22g
34% DV

Protein
23g
46% DV

Carbs
53g
18% DV

Fiber
13g
55% DV

Dinner Boiled