Recipe courtesy of Michele Urvater
Roasted Red Pepper Sauce
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 803
- Total Fat
- 46
- Saturated Fat
- 5
- Carbohydrates
- 79
- Dietary Fiber
- 14
- Sugar
- 9
- Protein
- 18
- Cholesterol
- 0
- Sodium
- 739
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
12 ounces dried spinach pasta
Small head cauliflower, cut into florets
1/2 cup olive oil
1 onion, sliced into thin half moons
1/2 cup dry white wine
7-ounce jar roasted red peppers, drained and cut into thin strips
4 ounces hazelnuts, toasted, skinned and chopped
Salt and freshly ground black pepper, to taste
Directions
- Bring water to a boil for pasta. Add pasta and cook until al dente. Steam cauliflower florets separately. When done chop into small bits and hold until later. Heat olive oil in a skillet. Add sliced onions and saute a minute just to start them cooking. Cover the skillet, reduce the heat, and cook until tender about 5 minutes. Add the wine and reduce by half. Add the peppers and saute a moment just to heat through. Season to taste with salt and freshly ground black pepper. Add cauliflower bits just to rewarm.When pasta is done, drain it and transfer to a bowl. Top with sauce and blend the two together. Garnish with toasted hazelnuts. To toast and skin hazelnuts: Set unskinned nuts in a baking pan and roast at 375 degrees until they emit a roasted aroma. Rub the skins off between two cloth towels and discard skins. The nuts are ready to be used.