Roasted Red Pepper Pasta

• 3 roma tomatoes, halved
• 2 bell peppers (red, orange or yellow)
• 2 T olive oil
• 2 T minced garlic
• 1/4 t red pepper flakes
• 2 T fresh lemon juice
• 8 oz. chicken or vegetable broth
• 1 cup of dry white wine, divided
• 1/2 small yellow onion, roughly chopped
• 4 T 2% plain greek yogurt
• 8 oz. spaghetti, linguine or fettuccine
• 3 T minced green onion
• 3 T chopped fresh basil
• 1/4 cup shredded parmesan

1. Turn oven to 400 and roast peppers, whole, for 20-25 minutes, until skin has bubbled from the surface. Remove from oven.
2. Turn oven down to 250 and roast tomatoes skin side down until immediately before serving.
3. In large skillet, heat oil on medium and add garlic, stirring often, until garlic is golden. Turn to medium low, add red pepper flakes and lemon juice, stirring until water has evaporated, about 5 minutes. Add vegetable broth and 1/2 cup of white wine and let simmer.
4. In a food processor, add onion and remainder of white wine until smooth. Add to skillet and continue simmering.
5. Remove seeds and skin from bell peppers and add to food processor, pureeing until smooth. Add to skillet and continue simmering.
6. In a large stock pot, cook spaghetti according to package directions and drain.
7. Stir in greek yogurt to skillet until thoroughly mixed. The consistency should now be about like tomato paste. Stir in cooked spaghetti until pasta is thoroughly coated. Fold in green onion, basil and parmesan. Top with roma tomatoes and serve immediately.

roma tomatoes, bell peppers, olive oil, t, red pepper, t, chicken, white wine, yellow onion, t, linguine, t, t, parmesan

Taken from www.epicurious.com/recipes/member/views/roasted-red-pepper-pasta-52845001 (may not work)