Roasted Red Pepper Pasta
Yields: 4 servings
  • 8 ounces pasta
  • Cooking spray
  • 1 cup chopped yellow onion
  • 2 garlic cloves, minced
  • 1 jar (12 ounces) roasted red peppers, drained and chopped
  • 2 tablespoons extra virgin olive oil, divided
  • ½ cup shredded Parmesan cheese, divided
  • ¼ cup nonfat Greek yogurt
  • crushed red pepper flakes, to taste
  • chopped fresh parsley, for garnish
  1. Prepare pasta according to package directions to al dente. Once done, reserve 1 cup pasta water for thinning sauce later, if needed.
  2. Meanwhile, in a large nonstick skillet, heat one tablespoon oil over medium-high heat Add onion and saute until softened and browned, about 4 minutes. Add garlic and saute for one minute, stirring constantly. Stir in roasted red peppers and cook until heated throughout, about 2 to 3 minutes.
  3. Pour pepper mixture into a food processor. Add one tablespoon oil, ¼ cup Parmesan cheese and yogurt. Process until smooth.
  4. Put cooked pasta in a large bowl. Pour sauce over pasta and toss to coat. Sprinkle with crushed red pepper flakes and remaining Parmesan cheese and toss again. Add parsley for garnish, if desired. Serve warm.
Recipe by Alida's Kitchen at