Best Creamy Sun Dried Tomatoroasted Red Pepper And Art Recipes

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CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA



Creamy Sun-dried Tomato,Roasted Red Pepper and Artichoke Pasta image

My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!

Provided by Malriah

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb bow tie pasta
1 tablespoon olive oil
4 cloves garlic, pressed
1/2 cup onion, diced
3/4 cup sun-dried tomato packed in oil, drained and chopped
1 (7 ounce) jar roasted red peppers, drained and chopped
1/2 cup basil, chopped (firmly packed)
5 green onions, sliced
1 can water-packed artichoke hearts, sliced
1/2 cup asiago cheese
1 cup whipping cream
1 teaspoon red pepper flakes
1 cup reserved pasta water

Steps:

  • Cook Bowties according to package directions.
  • Reserve 1 cup of the cooking water.
  • Heat oil in a large pan.
  • Add garlic and onion, cook until translucent.
  • Add tomatoes and roasted peppers.
  • Cook for 3 minutes; stir in red pepper flakes.
  • Add artichoke hearts and cook for 3 minutes.
  • Add whipping cream and asiago cheese.
  • Allow to simmer until it starts to thicken.
  • Stir in basil and green onion.
  • Season with salt and pepper if desired.
  • Toss with bowties.
  • Add 1 cup reserved pasta water to make it saucier.

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP



Sun-Dried Tomato and Roasted Red Pepper Dip image

This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

Provided by Manda

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own)
8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
4 ounces cream cheese, softened
1/2 cup sour cream
salt and pepper
toasted pita bread, triangles or tortilla chips, to serve

Steps:

  • In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
  • Add cream cheese, sour cream, and salt and pepper.
  • Puree until smooth.
  • Serve with pita or tortilla chips, or fresh veggie dippers.

Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3

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