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Add a photoServings: 6
Ingredients
- 2 x garlic bulbs
- 1/2 c. chicken or possibly vegetable stock
- 1/4 c. white wine
- 1 lb penne pasta
- 1 jar roasted red bell peppers more or possibly less, 12 ounce or possibly two peppers, roasted, seeded and
- Â Â skinned
- 1 c. chicken or possibly vegetable stock for sauce
- 1 Tbsp. minced fresh rosemary plus
- 6 x rosemary sprigs for garnish
Directions
- PREHEAT oven to 350F. Cut top half off the heads of garlic. Place garlic in small ovenproof roasting pan. Add in 1/2-c. stock and wine. Cover with foil, bake in oven for 30 to 40 min or possibly till the garlic is soft. Remove garlic from the oven and set aside.
- MEANWHILE, bring large pot of salted water to a boil for the pasta. Cook pasta for 10 to 12 min.
- PREPARE SAUCE: Use a knife to remove the garlic from the skins. Place garlic in a blender with the roasted pepper, remaining stock and minced rosemary. Pulse the blender till the sauce is blended but slightly chunky. Pour the sauce into a saucepan and hot it over low heat. Season with salt and pepper. Keep hot.
- TO SERVE, drain the pasta, toss it in a bowl wit the sauce. Place and garnish with rosemary.
- Serving Ideas : Grilled (5-ounce) tuna steaks or possibly grilled portobello mushroom caps, seasoned simply with salt and pepper, a little cooking spray.
- Description: "Serve with grilled tuna or possibly alone"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 382 | |
| Calories from Fat 65 | 17% |
| Total Fat 7.33g | 9% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 34mg | 1% |
| Potassium 294mg | 8% |
| Total Carbs 58.05g | 15% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.78g | 2% |
| Protein 17.53g | 28% |
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