In my first cookbook, Desperation Dinners, I featured an elegant, super-quick red pepper cream sauce that was a stunner of a recipe. It also was a shocker on the calorie count: With almost 500 calories and 32 grams of fat per serving, that old favorite is more than I can stomach these days.
The good news is that there’s intense flavor in this simple recipe, so when you replace the cream and reduce the amount of cheese just a little, the only thing you miss is the fat. The updated version has only 9 grams of fat.
Granted, the sauce is thinner than the full-fat version. But I know I can be slimmer eating this version. If you want to splurge, you can go back to whipping cream and bump up the cheese, but just know what you’re eating. Either way, I know you’ll love the full flavor and easy preparation of this “Lighter” Roasted Red Pepper Cream Sauce.
Ravioli With “Lighter” Roasted Red Pepper Cream Sauce
Italian rolls with herb butter
Ravioli With “Lighter” Roasted Red
Pepper Cream Sauce
Start to finish: about 15 minutes
Yield: 4 servings
1 large package (25 ounces) frozen cheese ravioli
1 jar (7 ounces) roasted sweet red peppers, drained well and chopped
½ cup dry white wine
1 cup 2 percent milk
½ cup (2 ounces) grated parmesan cheese, divided
Salt and black pepper to taste
Chopped chives, if desired
Cook the pasta according to package directions.
While pasta is cooking, combine the peppers and wine in a medium saucepan. Bring to a boil and continue to cook until only about 2 tablespoons of liquid remain, 4 to 5 minutes. Watch carefully in final minute of boiling, as liquid will evaporate quickly. Remove from heat.
Add milk and stir well to combine.
When ravioli is done, drain well and divide among 4 shallow pasta bowls or soup bowls. Top each serving with ½ cup sauce, parmesan cheese, and salt and pepper to taste. Sprinkle with chopped chives, if desired.
Approximate values per serving: 437 calories, 9 g fat (6.4 g saturated), 44 mg cholesterol, 23 protein, 60 g carbohydrates, 4 g dietary fiber, 611 mg sodium.
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