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Roasted Red Pepper Sauce
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Roasted Red Pepper Sauce

15 Min(s)
10 Min(s) Prep
5 Min(s) Cook
Jarred roasted peppers, ricotta, oil and garlic are puréed in a blender, seasoned with fresh basil and heated through for a 15-minute pasta sauce.
What You Need
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8 servings
Original recipe yields 8 servings
2 jars (7 oz. each) roasted red pepper s, drained
2 cups POLLY-O Original Ricotta Cheese
2 small cloves garlic, peeled
2 Tbsp. oil
2 Tbsp. chopped fresh basil
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Let's Make It
1
Place all ingredients except basil in blender or food processor container; cover. Blend until pureed.
2
Pour into medium saucepan; stir in basil. Cook on low heat until heated through, stirring occasionally.
3
Serve over hot cooked pasta.
Kitchen Tips
Tip 1
Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
Note
Recipe makes enough sauce to serve with 1 lb. of your favorite pasta.
Tip 3
Jazz It Up
Add 1/4 tsp. ground white pepper along with the basil.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 4g
1%
Dietary Fibers 0g
Sugars 3g
6%
Protein 7g
14%
Vitamin A
35%
Vitamin C
30%
Calcium
20%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1 qt. or 8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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