Rigatoni with Roasted Red Pepper Sauce

If you are looking for a super easy and delicious pasta recipe to make that will satisfy anyone, this is the one for you!  Jarred roasted red peppers make this sauce come together in a snap and a little bit of fat free half and half makes it super creamy.  The original recipe calls for basil added at the end but I forgot to buy it so I added about one teaspoon of basil pesto to each serving and it really did the trick!  Enjoy!

Rigatoni with Roasted Red Pepper Sauce (adapted from tastykitchen.com)

12 oz. rigatoni (or other short pasta of your choice)
1 T. unsalted butter
1/2 large onion, finely diced
3 cloves garlic, minced
1 (15 1/2 oz.) jar roasted red peppers, drained and roughly chopped
1 c. vegetable broth
1/2 t. salt
1/4 t. black pepper
1/2 c. fat free half and half
1/2 c. Parmesan shavings (plus more for serving, if desired)
1/4 c. fresh parsley, minced
2 T. basil, chopped (or use a dollop of basil pesto!)

Cook the pasta in salted water according to package directions and set aside.  Meanwhile, melt the butter in a large skillet over medium high heat.  Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften.  Add the chopped red pepper and cook for 2 to 3 minutes, until hot.  

Remove the skillet from the heat and carefully transfer the contents of the skillet to a food processor or blender.  Put the lid on and puree the pepper mixture until totally blended (there will be some texture to the peppers.)  Pour the pepper puree back into the skillet and add the broth, salt and pepper and stir until heated.  Pour in the cream and stir to combine.  Taste for seasonings and add more salt and pepper if desired.  Add the pasta, Parmesan, parsley and basil and stir together to coat the pasta.  Serve in bowls with extra Parmesan on top.

6 servings (326 calories each serving) according to my calculator on loseit.com