Fusilli Pasta with Creamy Red Bell Pepper Sauce
- 6 oz fusilli pasta
- 1 medium red bell pepper, cored, seeded and cut into 1/4" slices
- 1/2 c blanched, peeled, seeded and chopped tomato
- 1/4 c chopped onion
- 2 tsp olive oil
- Pinch salt
- Freshly ground black pepper to taste
- 1/4 c cottage cheese
- 1 tblsp + 1 tsp grated Parmesan cheese
- Fresh flat-leaf parsley sprigs to garnish (optional)
Directions:
In large pot of boiling water, cook fusilli 10-12 mins, until tender. Drain and place on large decorative platter; keep warm.
Meanwhile, in large nonstick skillet, combine red pepper, tomato, onion, oil, salt, black pepper and 1/2 c water; cook over medium-low heat, covered, stirring frequently, 15 mins, until liquid has evaporated and vegetables are tender, adding more water, 1 tblsp at a time, just to keep mixture from sticking.
Transfer vegetable mixture to food processor or blender; add cottage cheese. Puree until smooth.
Top pasta with vegetable mixture; sprinkle with Parmesan cheese.
Serve garnished with parsley if desired.
Makes 4 servings