Creamy Basil Red Pepper Pasta With Parmesan Recipes

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CREAMY BASIL & RED PEPPER PASTA



Creamy Basil & Red Pepper Pasta image

A creamy sauce with a perfect blend of fresh basil and roasted red peppers (especially good in summer when basil is in season). Kids and adults will both love it. Pairs well with zucchini and/or chicken either on the side or mixed into the pasta.

Provided by MyHappyEatings

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups penne pasta
1/4 cup milk
4 ounces cream cheese, softened
10 ounces roasted red peppers, packed in oil
3/4 cup fresh basil leaf
2 tablespoons parmesan cheese, grated

Steps:

  • Cook pasta according to package directions, drain and set aside.
  • Drain and remove seeds from peppers.
  • In a food processor (or blender), mix peppers, cream cheese, milk, basil and parmesan until smooth, about 1 minute.
  • Place sauce back into same pot used for cooking pasta.
  • Cook on medium heat for 5 minutes, stirring occassionally or until heated through.
  • Add pasta back into pot with sauce, toss well to coat.

CREAMY BASIL & RED PEPPER PASTA WITH PARMESAN



Creamy Basil & Red Pepper Pasta with Parmesan image

Chopped fresh basil and roasted red peppers give this creamy penne pasta dish its terrific flavor. Sprinkle with Parmesan and enjoy.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 8

2-1/2 cups whole wheat penne pasta, uncooked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/4 cup fat-free milk
1 jar (7 oz.) roasted red peppers, well drained
3 Tbsp. chopped fresh basil, divided
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, process reduced-fat cream cheese and milk in food processor until blended. Add red peppers and 2 Tbsp. basil; process until blended.
  • Drain pasta; return to pan. Add cream cheese mixture; mx lightly. Stir in mozzarella. Serve topped with remaining basil, Parmesan and black pepper.

Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g

QUICK AND EASY ROASTED RED PEPPER PASTA



Quick and Easy Roasted Red Pepper Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 12

Salt and freshly ground black pepper
1 pound pasta of your choice (I prefer short ones like rigatoni, penne, etc.)
1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 large onion, finely diced
One 16-ounce jar roasted red peppers, drained and roughly chopped
1 cup vegetable or chicken broth
1/4 cup heavy cream
2 tablespoons finely minced fresh parsley, plus more for serving
Several leaves fresh basil, chopped, plus more for serving
1/2 cup Parmesan shavings, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
  • Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
  • Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
  • Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
  • Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

BASIL PARMESAN PASTA SAUCE



Basil Parmesan Pasta Sauce image

"As a busy home health nurse, I'm committed to preparing meals that are quick and nutritious," shares Susan Houser of Anchorage, Alaska. "I came up with this rich and creamy sauce that is lower in fat than traditional white sauce. Dinner guests never believe it is made with fat-free milk."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 garlic clove, minced
1/4 cup olive oil
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 cups fat-free milk
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Hot cooked spaghetti or linguine

Steps:

  • In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

Nutrition Facts :

FETTUCCINE WITH RED PEPPER AND BASIL SAUCE



Fettuccine with Red Pepper and Basil Sauce image

Categories     Blender     Pasta     Sauté     Quick & Easy     Basil     Bell Pepper     Summer     Simmer     Boil     Gourmet

Yield Serves 2

Number Of Ingredients 12

2 large garlic cloves, minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 red bell peppers, sliced thin (about 2 cups)
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan as an accompaniment

Steps:

  • In a small skillet cook the garlic, the onion, the red pepper flakes, the thyme, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft. In a blender purée the mixture until it is smooth, return it to the skillet, and swirl in the butter. Stir in the basil, the lemon juice, and salt and pepper to taste and keep the sauce warm.
  • In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and transfer it to a serving bowl. Add the sauce, toss the pasta well, and serve it with the Parmesan.

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