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Monday, January 2, 2012

Pasta with Creamy Sweet Pepper Sauce

Hope everyone had a wonderful Christmas and New Year's!  Can you believe it's 2012 already?  Wow... time truly does fly when you are having fun, doesn't it?  Heck, it flies even when you aren't!!

This was a little concoction I came up with one night while trying to use up the last of the sweet peppers and the yogurt I had in the fridge.  It wasn't the best thing I've ever created, but it was tasty.  It had a bit of a tang that didn't feel 100% right, but I chalk that up to using lemon and Greek yogurt as my base for the sauce.  Yep, that's right.. yogurt - creamy and yet healthy all at the same time.  And there is nothing wrong with that!

***Don't forget -  tomorrow is the last day to enter to win some amazing vanilla beans.  Click HERE for all the details - Good luck!***

Pasta with Creamy Sweet Pepper Sauce
Created by Jenn's Food Journey
Printable Recipe 
13oz whole grain penne
1 Tablespoon lemon juice
3/4 Tablespoons dried parsley
1 teaspoon dried basil
2 teaspoons dried oregano
1 garlic clover, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons parmesan cheese
2 large red sweet peppers, roughly chopped (I used one red and one yellow)
5 Tablespoons (5.3oz container) Greek yogurt
1 5oz can Albacore tuna, drained

Cook pasta according to package directions; drain.  Return to pot or place in a large bowl.

In a bowl of a food processor, add all the remaining ingredients except the tuna.  Process until smooth.  Add the mixture and tuna to the pasta and toss to combine.  Serve warm.  Enjoy!

One Year Ago:  Simple Baked Fish with Rosemary Aioli
Two Years Ago:  Lasagna


Big Dude said...

It's fun to see what can be created with stuff that needs to be used. It may not always be the best, but still pretty darned good.

Miss Meat and Potatoes said...

Yum! I love red pepper and bet this is better than you gave it credit for. Happy new year hun!

Cranberry Morning said...

Okay, I'll have to admit - my heart did a little flip as I read 'creamy sweet pepper sauce.' I can't believe that I'm already thinking of breaking one of my new year's resolutions! (dairy) Oh Jenn, this sounds so good! It's things like this that make me raise those wonderful sweet red Carmen peppers in my garden each year! ♥

Cranberry Morning said...

But wait! I'm not going to count cheese or yogurt as dairy. After all, they are cultured, so that's different. :-)

Bo said...

I have never used yogurt and pasta...I wonder if adding some cayenne would have cut the tang.

StephenC said...

Don't count me as being in the contest. I finally could start looking at some food with my funky stomach growling like crazy. This chicken looks good.

Victor said...

I have to admit that i hate using cream in pasta. Yoghurt is a good idea to consider. Have a good day, Jenn.

Angie's Recipes said...

Gotta make some pasta for the lunch too! The sauce sounds really tasty.

Chris said...

Well it certainly looks good. I like yogurt as a base for dishes, so the tang wouldn't bother me probably.