• 2 medium red
pepper, roasted and finely chopped
• 2 teaspoon light margarine
• 2 tablespoon olive oil
• 2 cloves garlic, pressed
• 4 green onions, chopped
• 1/4 cup flour
• 2 - 12 ounce can fat-free evaporated skim milk
• 4 tablespoons dry white wine (optional)
• 4 teaspoons dried basil
• Salt and pepper
Preheat oven to 425
degrees F. Lightly spray a pie tin or baking sheet with non-stick cooking
spray. Place whole, washed peppers on sheet and roast, for about 20 minutes.
Turn peppers once during roasting. Peppers should be soft and the skin
should just be beginning to blister and burn. Remove from oven and allow
When peppers are cool, halve the peppers and remove stems, seeds and pith.
Refrigerate until ready to use.
Melt margarine and olive oil in saucepan over medium heat. Press garlic
clove and add to saucepan. Add onions. Stir frequently until onions begin
to become translucent and caramelize slightly.
Whisk in flour and cook for 30 seconds. Add evaporated milk in one smooth
stream, whisking constantly. Add wine. Stir constantly until mixture comes
to a boil. Boil slowly for 1 minute. Add pepper. Reduce heat and simmer
until sauce is reduced to desired consistency, whisking occasionally.
Remove from heat. Add basil, plus salt and pepper to taste.
Serve over warm linguine.