Roasted peppers make the summeriest pasta around. Just be sure to use the sunset-colored ones (red, orange, or yellow) so that your sauce will be nice and sweet. The sauce can also be served on rice, salmon, chicken, or any kind of burger. If you like tangy, Kids Advisory Board member Abigail recommends adding a squeeze of lemon to the sauce.
kitchen gear
-
Blender or food processor (adult needed)
-
Measuring cups
-
Measuring spoons
-
Large pot
-
Mug or ladle
-
Pot holders
-
Strainer or colander
-
Large bowl
-
Spoon
Ingredients
- 6 red, orange, or yellow bell peppers, roasted
- 1/2 cup chopped fresh parsley or basil leaves, plus additional for garnish
- 2 tablespoons olive oil
- 2 garlic cloves, peeled (or 1⁄2 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1 pound whole-wheat pasta (any shape)
- Grated Parmesan cheese
Instructions
-
Put the roasted peppers in the blender or the bowl of the food processor fitted with a steel blade and process until finely chopped. Add the parsley or basil, olive oil, garlic, and salt and process until smooth. Set aside.
-
Fill the pot halfway with water and bring to a boil over high heat.
-
Add the pasta and cook until tender, about 12 minutes. Just before the pasta is done, use the mug or ladle to carefully scoop out 1⁄2 cup or so of cooking water and set it aside.
-
Using pot holders, drain the pasta in the strainer or colander, then transfer it to the bowl. Add the mug of pasta water to the mixture in the blender or food processor and process until combined.
-
Pour the pepper sauce over the pasta and mix well. Serve right away, topped with the cheese and more fresh basil or parsley.
