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Pasta Recipe

I thought you all would enjoy this.  We made it up for dinner tonight.

Ziti with Roasted Red Pepper Garlic Sauce

1/2 pound ziti or other tubular pasta, uncooked
1 large portobello mushroom, halved and sliced 1/4 inch thick
3 tablespoons balsamic vinegar plus 2 tablespoons water
1 cup 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.


Kim Allen
Baltimore, Maryland