Penne and Spinach with Roasted Red Pepper Alfredo Sauce

Tonight I decided to make a roasted red pepper alfredo sauce.  I had a jar of roasted red peppers in the fridge so it was pretty easy to pull together.  You could roast your own bell peppers, but it's not necessary.  I didn't have any garlic on hand, so I used garlic powder.  You could certainly replace that with some minced garlic if you have it.

I added spinach to the pasta to add some additional veggies.  This would be delicious with some chicken or other meat thrown in as well.  Really, this sauce would probably be good on pretty much anything.  I know traditional alfredo sauces are made with cream... but I can't bring myself to make something where I'd be eating so much cream in one sitting.  So I thicken skim milk with some flour instead... more or less the same taste and whole lot healthier.

There are plenty of leftovers for this dish.  (Although Jeremy tells me they might not be there very long...)  We ate just over half of the meal (so far) and the rest will be leftovers, or I guess a late-night snack.

This meal was really quick to pull together.  I pureed the roasted red peppers first, then the sauce was done in the amount of time that it took me to boil the water and cook the pasta.  Not bad overall.  Certainly not much more time than opening a jar of sauce -- and this tastes wayyyy better.  Hope you enjoy!

Recipe:
4 roasted red bell peppers
1 box (13.25 oz.) whole wheat penne (or regular... if you wanted)
2 c. fresh baby spinach leaves
1/2 c. grated parmesan cheese
1 3/4 c. skim milk
2 tbs. white whole wheat flour
1/2 tsp. garlic powder (or a couple cloves of garlic, minced)
1/4 tsp. crushed red pepper flake (or more or less to taste)
1/2 tsp. parsley flakes
salt and pepper to taste

1. Put the roasted red bell peppers in a food processor or blender.  Process until smooth.
2. Bring a large pot of water to a boil.  Add a large pinch of salt and the penne.  Cook until al dente.  Drain.
3. While the pasta is cooking, heat a medium sauce pan over medium heat.  Add olive oil, garlic powder, and crushed red pepper flake.  When the oil becomes fragrant, add the roasted red pepper puree with a pinch of salt and pepper.  Cook for 2-3 minutes, stirring occasionally.  Add the flour and mix until combine.  Cook for 1-2 minutes, just to cook out the raw flour taste.  Add the milk and whisk to combine.  Bring the sauce to a boil to thicken it. Add the parsley flakes and parmesan cheese.  Whisk to combine.  Reduce heat to low until the sauce is thickened and the cheese is all melted.  Adjust salt and pepper to taste.
4. When the pasta is done and drained, add the spinach.  Pour the roasted red pepper sauce on top.  Mix to combine.  If necessary heat over low heat until the spinach is wilted (There was enough residual heat in the pasta/sauce that the spinach wilted by just mixing it in for a minute or so... I didn't need to turn the heat on).  Serve.  Top with additional parmesan, if desired.