Pasta And Roasted Red Pepper Sauce - cooking recipe

Ingredients

1/2 pound pasta
1 tsp. olive oil
1/2 c. onion, chopped
1 garlic clove, minced
1 (12 oz.) jar roasted red peppers, drained and chopped
1 c. coarsely chopped fresh basil
3/4 c. reduced-sodium chicken broth
1/4 c. fat-free half-and-half

Preparation

Cook pasta according to directions; drain and keep warm. Meanwhile, heat the oil in a nonstick saucepan over medium-low heat. Add onion and garlic; cook until onion is soft, about 5 minutes. Stir in roasted peppers and basil; cook about 1 minute longer. Add broth; simmer, uncovered, 10 minutes longer. Remove from heat and stir in half-and-half. Puree the sauce in a food processor or blender. Pour sauce over the pasta and toss to coat.