PASTAWITH VEGETABLE SAUCE


AND GOAT CHEESE Roasted red pepper sauce and tangy goat cheese add interest to this never-boring pasta dish. A delicious change of pace, ready in only 20 minutes.


PREP TIME 5 MIN.–COOK TIME 15 MIN. READY IN 20 MIN.–SERVINGS 6


1 (12 oz) jar roasted red peppers in oil 1 cup diced onion 1 tbsp minced garlic 1 (15 oz) can tomato sauce


1 (16 oz) pkg fresh pappardelle 1 cup sliced black olives 1 cup crumbled goat cheese


Stock your pantry…


• minced garlic • roasted red peppers • tomato sauce • sliced black olives


STEP 1 In the bowl of a food processor, set the roasted red peppers and oil, reserving 2 tbsp oil separately. Pulse peppers into a purée. Meanwhile, in a heavy-bottomed pan, heat reserved oil and fry the onion and garlic for 1 min. Add the tomato sauce and puréed peppers. Bring to a boil, then reduce to a simmer. STEP 2While sauce simmers, prepare pappardelle according to package directions, until al dente. Drain. STEP 3 Toss pasta with roasted red pepper sauce, sliced olives, and goat cheese. Divide among 6 bowls and serve.


Tip Garnish with fresh parsley.


Per serving: 358 calories, 11g fat, 4g saturated fat, 79mg cholesterol, 478mg sodium, 53g carbohydrate, 3g fiber, 6g sugar, 13g protein


44 JANUARY 2017


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