Wow! What a holiday! Can anyone say FOOD OVERLOAD!!! I’ve learned that when I go to my parents’ house, all I do is eat. And Eat. AND EAT. I made a new version of my turkey, I’ll try to share that recipe with you here soon. It’s a little bit more involved of a recipe.
Anyway, after all of that over the top food and snacks, I definitely needed something healthy tonight. I thought about just a salad, but that wasn’t going to satisfy the taste buds after the deliciousness of the weekend. I had a tomato and orange bell pepper that I bought before the holiday that were getting ready to turn, so I cut them up with a head of garlic and tossed them on a sheet pan, drizzled them in olive oil, and roasted them for a little while. When they were soft I turned them into a pasta sauce. Oh man. SO SO good. And, only 193 calories (according to Livestrong.com/myplate)!
Roasted Pepper and Garlic Tomato Pasta
1 tomato, quartered
1/2 orange bell pepper, cut into 1 inch chunks
1 head garlic, sliced though girth to reveal all cloves
1 Tbsp butter
1/4 cup Chambourcin wine (or any spicy red)
Preheat oven to 500 degrees. On a sheet pan, spread out tomato, pepper, and garlic heads. Drizzle with oil and sprinkle with salt. Roast in oven for 20 minutes or just until garlic and veggies are soft.
Melt butter in small saucepan on medium heat. Add roasted veggies and garlic. With a hand blender, puree mixture (if you don’t have a hand blender, puree veggies in a blender or food processor before adding the veggies to the pot. ) just until there are no visible chunks of each veggie, but the mixture is still rustic. Add the rest of the ingredients. Simmer for 2-3 minutes to thicken.
Serve over favorite pasta–Ziti or penne is really good with this.