Creamy Roasted Garlic Pasta Primavera
Roasted garlic is entirely different in flavor from its spirited fresh counterpart. It lends a mild, almost sweet note to the renowned pasta primavera.
  • 1 large head of garlic (about 4 ounces)
  • 1 tablespoon olive oil
  • 2 large red bell peppers, diced
  • 2 large carrots, thinly sliced
  • 3 tablespoons flour
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon rosemary, crumbled
  • 1/2 teaspoon salt
  • 8 ounces radiatore pasta
  • 4 cups small broccoli florets
  • 1/2 cup frozen peas, thawed
  • 3 tablespoons reduced-fat sour cream

1. Preheat oven to 425°F. Wrap garlic in foil and bake until garlic is soft, about 30 minutes. When cool enough to handle, slice off top of garlic head and squeeze out garlic pulp. Mash with a fork.

2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add bell peppers and carrots, and cook, stirring frequently, until vegetables are crisp-tender, about four minutes. Stir in flour and cook, stirring constantly, until vegetables are coated with flour, about one minute.

3. Gradually stir in 2 cups water, lemon juice, black pepper, rosemary, and salt. Stir in mashed garlic and cook until sauce is lightly thickened, about four minutes.

4. Meanwhile, in large pot of boiling water, cook pasta according to package directions.

5. Add broccoli to skillet and cook until crisp-tender, about two minutes. Add peas and cook until heated through, about one minute. Swirl in sour cream and remove from heat.

6. Drain pasta and place in large serving bowl. Add sauce and toss well to combine.

Nutritional Information
Per serving: 417 calories, 7g total fat, 1.4g saturated fat, 3.3g monounsaturated fat, 0.8g polyunsaturated fat, 9.1g dietary fiber, 17g protein, 75g carbohydrate, 4mg cholesterol, 499mg sodium.
Good source of: beta-carotene, fiber, iron, lutein & zeaxanthin, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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