Monday, August 20, 2012

Meatless Monday: Pasta with Creamy Roasted Pepper Sauce and Bocconcini

I'm always on the lookout for tasty pasta recipes.  I love fresh mozzarella and when I found this recipe it was an excuse for me to buy those expensive marinated mozzarella balls!  Unfortunately ,this recipe looks a lot better than it tastes.  I found it to be rather tasteless.  My son, who loves cheese, wasn't a fan of the marinated cheese and he doesn't like peppers.  Neither does my daughter. So they ended up eating pretty plain-tasting pasta.  I ended up cutting the bocconcini into quarters to get more cheese in every bite!  Overall, we didn't really enjoy this dish very much. 

Pasta with Creamy Roasted Pepper Sauce and Bocconcini
recipe from One Perfect Bite

4 sweet red and yellow peppers, halved, cored and seeded
1/2 cup reduced-sodium chicken broth
3 cloves garlic, chopped
2/3 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound rigatoni
1/3 pound small marinated bocconcini
1/2 cup basil leaves, thinly sliced

1) Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.

2) Place peppers on prepared pan, cut side down. Broil for 9 to 10 minutes, about 4 inches from heat source. Place in a paper bag or covered bowl for 5 minutes. Peel skin off peppers and discard; thinly slice peppers.

3) In a large nonstick skillet bring broth to a simmer; add garlic and simmer 2 minutes. Stir in cream, salt and pepper and simmer for an additional 2 minutes.

4) Meanwhile, cook pasta following package directions, about 10 to 14 minutes for al dente. Drain and return to pot. Add cream mixture and sliced peppers; stir to combine.

5) To serve, spoon into a large serving bowl and fold in bocconcini and basil.   Family Rating: So-so.

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