Roasted Bell Pepper Pasta

I love roasted peppers. I’ll be the first to admit that I usually buy them in a jar at the supermarket, but I really need to get out of that habit, because making them at home is so easy and results in a fresher, more concentrated taste.

This is the perfect recipe to highlight the amazing flavor of roasted bell peppers. We all really enjoyed this creamy, smoky pasta. It would be delicious with some grilled chicken breast sliced on top, but it’s delicious just the way it is too.

Roasted Bell Pepper Pasta
source: adapted from Kraft Foods

1 pound fettuccine
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
1 cup chicken broth
1/4 teaspoon crushed red pepper
Salt and black pepper to taste
1 8-ounce tub chive and onion cream cheese spread
Parmesan cheese

1. Heat broiler. Place whole bell peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 minutes or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 minutes or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut each pepper lengthwise into 4 pieces; remove and discard seeds.

2. Meanwhile, cook pasta in boiling salted water as directed on package.

3. Blend roasted red bell pepper, chicken broth and crushed red pepper in blender until smooth. Add salt and black pepper to taste. Cut remaining roasted peppers into strips and set aside.

4. Drain pasta in colander. Add pepper puree to saucepan with cream cheese spread; cook and stir on medium heat 1 to 2 minutes or until cream cheese is melted and sauce is heated through. Remove from heat. Add pasta and pepper strips; mix lightly. Top with parmesan.