WHAT KIND OF PEPPER IS CRUSHED RED RECIPES

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ROASTED RED PEPPER SOUP - SKINNYTASTE



Roasted Red Pepper Soup - Skinnytaste image

This roasted red pepper soup is an excellent source of healthy vitamins – and it's delicious! One bowl will fill you up.

Provided by Gina

Categories     Soup

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 13

4 large red bell peppers (roasted seeds removed)
1 tsp olive oil
1 medium onion (chopped)
1 medium carrot (peeled and chopped)
2 garlic cloves (chopped)
1 tsp herbs de provence
1/4 cup fresh parsley (chopped)
3 cups fat free chicken broth (or vegetable stock)
1 medium russet potato (peeled and chopped)
1/4 cup dry white wine
Salt and freshly ground black pepper
2 tbsp fat free sour cream
1/4 cup Parmigiano Reggiano cheese

Steps:

  • To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.
  • Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.
  • When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.
  • Cover the bowl with a lid or a dish to make it airtight to build up steam.
  • Let the peppers rest in the bowl for 10 minutes.
  • Uncover, remove from the bowl and the skin will slide off easily.
  • Cut the pepper in half to core and remove seeds.
  • Heat 1 tsp of oil in a large heavy pot over medium-high heat.
  • Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.
  • Add the broth, roasted bell peppers, potato and wine.
  • Bring to a simmer over high heat.
  • Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.
  • With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.
  • Season with salt and pepper to taste.
  • Add the grated parmesan and ladle into bowls.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 138 kcal, CarbohydrateContent 21 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1.3 g, CholesterolContent 8.5 mg, SodiumContent 770 mg, FiberContent 3 g, SugarContent 5.8 g

CREAMY TOMATO PASTA - KITCHN



Creamy Tomato Pasta - Kitchn image

A quick and easy weeknight pasta that's tossed in tomato cream sauce and finished with chopped fresh basil.

Provided by Sheela Prakash

Categories     Main dish    Dinner    Noodles    Pasta sauce    Pasta dish

Total Time 1800S

Prep Time 300S

Cook Time 1500S

Yield 6

Number Of Ingredients 11

1 pound dry short pasta, such as penne
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
Pinch red pepper flakes (optional)
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 cup chopped fresh basil leaves
Grated Parmesan cheese, for serving

Steps:

  • Heat olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the onion and sauté until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, if using, and sauté until fragrant, 30 seconds to 1 minute. Carefully pour in the crushed tomatoes. Add the salt and pepper and stir to combine. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Reduce heat to low and stir in the cream. Taste and season with additional salt and pepper as needed.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente, about 10 minutes or according to package instructions.
  • Drain the pasta and add it to the sauce. Toss gently to combine. Add the basil, toss once more, and serve immediately with grated cheese.

Nutrition Facts : SaturatedFatContent 5.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 68.2 g, SugarContent 8.9 g, ServingSize Serves 6, ProteinContent 12.7 g, FatContent 13.4 g, Calories 437 cal, SodiumContent 415.8 mg, FiberContent 5.2 g, CholesterolContent 0 mg

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