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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Blue cheese is a gluten-free food.

 

"The poets have been mysteriously silent on the subject of cheese."
- G. K. Chesterton, Poet

The refrigerator light goes on...

The blue cheese and red peppers go together so well. Adding the walnuts rounds out the recipe and toasting them really brings out their nutty flavor.

Notice that there is no added salt in this recipe. The amount of sodium in the cheese is enough to bring out the flavor in the dish including enhancing the flavors of the peppers and garlic.

Red Pepper Flakes

These are the flakes of red chilies that have been dried. Most that you find have both the dried flesh of the pepper as well as the seeds. They are medium-hot in flavor.


 

Penne with Roasted Red Pepper Sauce and Blue Cheese



Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This sauce for this recipe can be made ahead and refrigerated.

3 red bell peppers
4 cloves garlic
1 medium shallot (minced)
1 Tbsp olive oil
fresh ground black pepper (to taste)
1/8 tsp red pepper flakes
1 ounce walnut pieces
1 ounce semi-soft goat cheese
4 quarts water
4 ounces whole wheat or gluten-free penne
2 ounces blue cheese (crumbled)
8 leaves basil (chiffonade)

Preheat the oven to 325F. Place a sheet of aluminum foil on a rack in the oven and put the the red peppers and garlic on the foil. Roast for 30 minutes. Turn occasionally.

Remove from the oven and place the garlic and pepper in a paper bag. Let cool about 10 minutes.

Peel and seed the peppers. Peel the garlic.

Place the roasted garlic in a blender with the olive oil, peppers, shallots and red pepper flakes. Puree until smooth.

Place a small sauce pan over medium high heat. Add the walnuts and toast. Toss frequently and adjust the heat so that the walnuts dont burn but are lightly toasted.

Add the red pepper sauce to the pan and reduce the heat to low. Add the goat cheese and stir occasionally so that the goat cheese melts into the sauce.

Place the water in a large stock pot over high heat. When boiling add the penne.

Cook until the penne is tender (about 12 15 minutes).

Drain and serve the pasta topped with the red pepper sauce, crumbled blue cheese and basil.

Nutrition Facts

Serving size = 4 ounces pasta with sauce

Servings = 2

.

Amount Per Serving

Calories 614 Calories from Fat 271
  % Daily Value
Total Fat 30g 49%
    Saturated Fat 10g 41%
    Monounsaturated Fat 9g  
    Trans Fat 0g  
Cholesterol 32mg 11%
Sodium 487mg 19%
Total Carbohydrates 69g 23%
    Dietary Fiber 11g 38%
    Sugars 10g  
Protein 22g  
Vitamin A 171% Vitamin C 540%
Calcium 29% Iron 26%
Vitamin K 58 mcg Potassium 935 mg
Magnesium 157 mg