Roasted Red Pepper Sauce

Lisa Corrado, owner of Lisa Corrado Nutrition and trained as a professional chef, is ready to spice up your cooking. Lisa is known for her FLEX•ABLE recipes that appeal to the tastes of the whole family. Lisa provides nutritional counseling and menu planning for her busy clients. What she loves about flexitarian eating is how it blends vegetarian dishes with ingredients such as meat and fish that have a broader appeal.

Roasted Red Pepper Sauce
Serves 4
6 red bell peppers
1/2 cup parsley leaves
1/4 cup dry white wine
2 –3 garlic cloves, smashed & chopped
1 pound peeled & deveined shrimp OR
1 15-ounce can cannelini beans,
rinsed and drained
Salt & pepper to taste
Grated Parmesan cheese
To make the sauce:
Roast peppers by placing on a cookie sheet under a broiler and broiling until pepper
skin is uniformly charred (turn occasionally). This should take about 10 – 15 minutes
total. Place roasted peppers in a large bowl. Seal bowl with plastic wrap and steam
peppers for 15 minutes. Carefully remove plastic wrap and rub off charred pepper
skins, discarding the stems and seeds.
In a food processor, combine the peppers, parsley, white wine and garlic. Pulse this
mixture, leaving slightly chunky.
Pour mixture into a medium saucepan, add shrimp or beans, salt & pepper. Gently
simmer until the shrimp are pink and cooked; or about 5 – 10 minutes.
Serve this yummy sauce over:
• multi-grain pasta
• spaghetti squash strands (cut squash in half around the middle, clean out seeds
and microwave until strands are tender, about 15 - 20 minutes)
• zucchini julienne (using a julienne peeler, create zucchini strands and sauté in a little
olive oil until tender, about 5 minutes)