Roasted Red Pepper Pasta

Yuuuuuuummmmmm. I love pasta and I love roasted red peppers. This sauce is quick and easy and has great flavor. Plus it's a great way to sneak veggies into your kids. Marley SWEARS she doesn't like red peppers. We always make her try them if it's in a dish, she takes a bite and spits it out. She LOVED this and ate 2 servings! The red-orange color of the sauce gives it a spaghetti-o look that they will love! You could cheat and use a jar of drained roasted red peppers but it's so much cheaper to just make them yourself!

Roasted Red Pepper Pasta

4 red bell peppers
2T olive oil
1/2 medium onion - finely chopped
2 cloves garlic - minced
1/2C heavy cream
1T dried parsley
1C grated parmesan cheese
1lb pasta - you could use whatever but I would suggest something with lines or ridges to hold the sauce!

Roast the peppers (foil lined baking sheet, olive oil, salt/pepper, high temp) and place in a glass bowl and cover with plastic wrap. When the peppers have cooled, remove the skin, stems, and seeds. Chop into large pieces.

Cook the pasta according to package directions.

In a skillet heat the olive oil. Sauté the onion and garlic until golden and tender. Place in a food processor with the red peppers. Puree until smooth. Pour back into the skillet. Over medium heat slowly stir in the heavy cream. Simmer for 10 minutes and stir in the parsley and parmesan cheese. Toss with the pasta.

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