Pinch of Yum · by Lindsay Ostrom★ 4.8
Roasted Red Pepper Pasta
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 24%
CARBS 48G43% OF CAL
3G FIBER41G OTHER4G TOTAL SUGAR
FAT 23G46% OF CAL
11G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky pasta in a roasted red pepper cream sauce with caramelized shallots. Restaurant-quality and elegant enough for company, yet simple enough for a weeknight.
mainitalianpasta🍳 skillet
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Nutrition & ingredients
Ingredients
serves 4- 1/2 cup roasted red peppers (jarred, drained – 3-5 pieces)
- 3/4 cup water
- 1/2 teaspoon Better than Bouillon chicken or vegetable broth base
- 2 tablespoons butter
- 1 large shallot, sliced thinly on a mandoline
- 3/4 cup heavy cream
- 8 ounces pasta – my favorite is pennoni
- 1/2 cup reserved pasta water (optional, as needed)
- 1/4 cup Parmesan
- basil leaves and/or red pepper flakes
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 24%
CARBS 48G43% OF CAL
3G FIBER41G OTHER4G TOTAL SUGAR
FAT 23G46% OF CAL
11G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 109mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.