Sun-Dried Tomato and Roasted Red Pepper Cream Sauce
Hands-on time: 15 minutes Total time: 15 minutes Makes: about 1 cup
This colourful sauce is full of flavour and has a bit of a bite. Toss it with ravioli, open your favourite bottle of wine and sit down for a truly special meal. If the sauce gets too thick, thin with a few tablespoons of pasta cooking liquid. 1 tbsp olive oil 3 cloves garlic, minced ¼ cup chopped drained oil-packed sun-dried tomatoes ¼ cup chopped roasted red pepper ¼ tsp hot pepper flakes 1 cup whipping cream (35%) 2 tbsp sliced fresh basil In saucepan, heat oil over medium heat; cook garlic until slightly golden, about 1 minute. Add tomatoes, red pepper and hot pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in cream; simmer until thick enough to coat back of spoon, about 5 minutes. Stir in basil.
PER ¼ CUP:
about 246 cal, 2 g pro, 25 g total fat (14 g sat. fat), 5 g carb (1 g dietary fibre, 2 g sugar), 76 mg chol, 86 mg sodium, 193 mg potassium. % RDI: 5% calcium, 3% iron, 25% vit A, 47% vit C, 3% folate.