This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"The smell and taste of things remain poised a long time, like souls, ready to remind us...."
-Marcel Proust, French author
Red peppers make for a rich, velvety sauce with so few calories. Roasting your own gives the sauce that fresh roasted flavor but you can use bottled peppers for this recipe. Look for bottled peppers packed in water not oil.
Most pastas are named for their shape. Conchiglie is the Italian word for shells for instance. Others include vermicelli (small grains), orzo (barley), farfalle (butterflies), eliche (spirals), cappelletti (little hats), etc.
Servings = 4 | Serving size =about 1 1/2 cups cooked pasta
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This keeps fairly well for a day or so. Reheat gently.
|5 cloves||garlic (minced)|
|2||red bell peppers|
|1 tsp||extra virgin olive oil|
|1/4 cup||white wine|
|2 ounces||semi-soft goat cheese|
|1/4 cup||2% milk|
|2 tsp||pine nuts|
Preheat the oven to broil.
Place the pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool.
After the peppers are cooled peel them and then seed and mince.
Place the olive oil in a non-stick sauté pan over medium heat. Add the minced garlic and cook slowly. Do not allow to brown.
Add minced peppers and cook slowly until the peppers are soft. Add the white wine and reduce until there is very little liquid.
Place the pepper mixture in a blender with the goat cheese and milk. Blend until smooth. Set aside.
Heat water in a large stock-pot over high heat to a rolling boil add the orzo. Cook about ten minutes until just done. Drain well. (The orzo and sauce can be cooked and kept cool until ready to serve.)
Place a large non-stick skillet over medium-high heat. Add the pine nuts and cook stirring constantly until browned. Add the cooked orzo and heat through. Add the pepper sauce, heat through and serve.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 321||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 50g||17%|
|Dietary Fiber 4g||15%|
|Vitamin A 54%||Vitamin C 177%|
|Calcium 7%||Iron 15%|
|Vitamin K 7 mcg||Potassium 371 mg|
|Magnesium 53 mg|