Rigatoni with Creamy Pepper Sauce

cindy4mica

Good for a "cheat" day (or eat less and it won't be so bad )


Serves 8

8 sweet red & yellow peppers, halved, cored & seeded
1 cup College Inn - Light & Fat Free 50% Less Sodium Chicken Broth
6 garlic cloves, chopped
1-1/3 cup Land O Lakes All Natural Heavy Whipping Cream
1-1/2 tsp. Morton's Salt Substitute
1 tsp. McCormick's Pure Ground Black Pepper
(2) 13.25 oz. boxes Ronzoni Healthy Harvest - Whole Grain Penne Rigate
(2) 8 oz. balls Bel Gioioso Fresh Mozzarella, cut into cubes
10 fresh basil leaves, thinly sliced


1. Heat broiler. Line a large broiler pan with foil and coat with nonstick cooking spray.
2. Place peppers on prepared pan, cut side down. Broil for 9-10 minutes, about 4 inches from heat source. Place in a paper bag or covered bowl for 5 minutes. Peel skin off peppers and discard; thinly slice peppers.
3. In a large nonstick skillet, bring brother to a simmer; add garlic & summer 2 minutes. Stir in cream, salt & pepper and simmer for an additional 2 minutes.
4. Meanwhile, cook pasta following package directions. Drain & return to pot. Add cream mixture & sliced peppers; stir to combine.
5. To serve, spoon in to a large serving bowl and fold in mozzarella & basil.


Per Serving:
Calories - 692
Carbs - 91
Fat - 28
Protein - 25
Sodium - 243
Sugar - 10

Chrissy_Michelle

I made pasta tonight too! I got the Ronzoni Garden Delight ones and they have a full serving of veggies in them, shhh, don't tell my kids!

cindy4mica

Ooh, I'll have to try that! I think this recipe would've been been had I used "regular" pasta, but it was good. I won't make as much next time seeing as no one ate it except for me and Sofia (typical).