I bought a few Italian sweet red peppers at the farmers market last week. I hadn't cooked with them before, but they looked so fresh and tempting. They are similar to a bell pepper, only longer and more narrow. And they taste even sweeter than its bell pepper counterpart. I first thought about stuffing them with goat cheese and then roasting them. Then I got a little addicted to the goat cheese one morning and promptly ran out. Oops. So, a new sauce emerged.
3 Italian sweet red peppers
1 large clove of garlic
1/4 cup reduced fat cream cheese
1/2 cup fat free milk
Freshly torn basil leaves (about 6)
Whole wheat pasta cooked al dente
Add the peppers (deseeded and trimmed), garlic, and a pinch of salt to a food processor. Process until smooth. Remove the pepper mix and add to a medium sized skillet over medium to high heat. Add a dash of the chili powder to offset the sweetness of the peppers. Then add the cream cheese and milk. Continually mix well and cook for about 5 minutes. Toss with the pasta and add the torn basil on top. Serve while hot.