You want something light for the spring or summer warm weather months? Here is a pasta that fits the bill, especially in the throes of summer when bell peppers are in season. If you want something even healthier, use whole wheat pasta and fat free half and half, but I’m a big proponent of portion control (well, I try to be!), so I prefer regular pasta and real half and half or cream. This is also a good recipe to make for a date night in, such as the one I wrote about on Bullz-Eye.com’s Get Real Guide for Men. Enjoy….
Ingredients
1 package Linguine
1 tbsp. Olive oil
3 large red bell peppers, halved and seeded
3 tbsp chicken broth
½ tsp. Minced garlic
¼ cup half & half
Salt and pepper to taste
Directions
On a preheated grill rack, grill pepper halves on high heat. Grill for 10-12 minutes or until peppers begin to char, turning occasionally. Set aside to let cool. Cook pasta according to package directions. Drain, drizzle with olive oil to keep from sticking and set aside.
Place grilled peppers in a food processor along with chicken broth, garlic, salt and pepper. Puree or pulse until just smooth and pour mixture into a large saucepan. Warm over medium heat, slowly adding half and half until smooth. Add pasta to sauce and heat through. Makes 8 servings.
