Red Pepper Pasta If you want to make this truly vegetarian, substitute the chicken broth with some reserved pasta water.

  • 1/2 lb. linguine
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (12 oz.) jar roasted red peppers, drained and chopped
  • 2 Tbsp. olive oil, divided
  • 1/2 cup Parmesan cheese, divided
  • 1/2 tsp. salt
  • 1/4 cup Greek yogurt
  • 1 cup chicken broth, or as needed
  • 1/4 tsp. crushed red pepper flakes

Cook pasta according to package directions.

Meanwhile, in a large skillet, heat oil. Add onion and sauté until softened, about 4 minutes. Stir in roasted red peppers and garlic and cook until heated throughout, about 2 to 3 minutes.

Pour pepper mixture into a food processor. Add one tablespoon oil, 1/4 cup Parmesan cheese, salt and yogurt. Process until smooth, adding chicken broth if needed.

Transfer pasta to a serving dish. Pour sauce over pasta, sprinkle with crushed red pepper and toss to coat. Add Parmesan and parsley for garnish.

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