Rotini and Roasted Red Pepper Sauce

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Rotini and Roasted Red Pepper Sauce

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Twelve cloves of garlic may seem like a lot, but don’t worry! Blanching the garlic in boiling water mellows it out.

Tags: Intermediate, 20 Mins, Entrées, Pasta & Noodles, President's Choice Blue Menu, Healthy Insider’s Report 2013, High Fibre, Good Source of Vitamins/Minerals
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 15  minutes
Total: 35  minutes

Additional Information

Ingredients

12 cloves garlic, peeled
1 pkg (375 g) PC Blue Menu 100% Whole Grain Whole Wheat Rotini
2 jars (300 mL each) PC Whole Sweet Red Peppers , drained and rinsed
1 pkg (140 g) PC Blue Menu Goat's Milk Cheese , crumbled
1/4 tsp (1 mL) freshly ground black pepper
2 tbsp (25 mL) chopped fresh parsley

Instructions

  1. Bring large pot of salted water to a boil; add garlic cloves, reduce heat to simmer and cook for about 20 minutes or until fork tender. Using slotted spoon, transfer garlic to food processor.
  2. Bring water back to a boil over high heat. Add pasta; cook for about 10 minutes or until tender but firm. Drain, reserving ½ cup (125 mL) of pasta cooking water.
  3. Add sweet peppers, half of the goat cheese, pepper and reserved cooking water to garlic in food processor; puree until smooth.
  4. Return pasta and red pepper sauce to pot; warm over medium heat, stirring, for about 2 minutes or until heated through. Toss with parsley; sprinkle with remaining goat cheese.

Nutritional Information

Per serving:
310 calories
fat 4.5 g
sodium 460 mg
carbohydrate 54 g
fibre 8 g
protein 13 g
Very High in Fibre
Excellent Source of Vitamin C
Good Source of Iron