Roasted Pepper and Goat Cheese Pasta

This one doesn't have a picture - sad. But it's delish!! One of our favorite pasta dishes. I have also served it several times for company and it's always a big hit. It is from Cooking Light (love that magazine!) and is super easy.

This recipe makes 4 servings (and that's very accurate)

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Ingredients
3 large red bell peppers (about 1 1/2 pounds)
5 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons lemon juice
2 teaspoons sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
1/4 cup chopped fresh basil
4 cups hot cooked bow tie pasta (8 ounces uncooked)
1/2 cup (2 ounces) crumbled goat cheese

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Preparation
Preheat broiler.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.

Place peppers in a zip-top plastic bag; seal. Let stand 20 minutes. Peel; place peppers in a blender.
Heat 2 teaspoons oil in small skillet over medium heat. Add garlic; sauté 1 minute. Remove from heat; let stand 5 minutes.

Add garlic mixture, remaining 1 tablespoon oil, broth, and next 5 ingredients (through red pepper) to blender with peppers; process until smooth.

Combine bell pepper mixture and basil with pasta.

Sprinkle with cheese.

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Nutritional Information
Calories: 342 (26% from fat)
Fat: 9.8g (sat 3.1g,mono 5.1g,poly 1.2g)
Protein: 12.1g
Carbohydrate: 53.4g
Fiber: 4.6g
Cholesterol: 7mg
Iron: 2.8mg
Sodium: 549mg
Calcium: 48mg