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Roasted Red Pepper Pasta

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Roasted Red Pepper Pasta is light and delicious – only 6 points per serving for blue green and purple!

If you follow the purple plan you could use whole wheat pasta and it would be 0 points.

Each serving is about 1 cup, a nice and filling amount.

I make this recipe by roasting my own red peppers but if you’re in a hurry you can buy roasted red peppers. Just make sure they are in water not oil. That way they’re 0 points.

The first thing I did was cut the red peppers (remove the seeds) and added them to a baking sheet with garlic and shallots.

Instead of using olive oil I used olive oil spray which is 0 points for 8 sprays.

I roasted the peppers for 20 minutes then let them cool slightly before peeling off the skin.

While the peppers were roasting I cooked and drained the spaghetti.

Next I added the red peppers, garlic, shallots and some basil to a food processor.

This is the exact food processor I have:

It’s a mini food processor and it works perfect for me, plus it doesn’t take up much space to store.

If you don’t have a food processor you can use a blender or immersion blender.

Once it was nice and smooth I added it to the pan I cooked the pasta in. I turned the heat on low and added two tablespoons of fat free half and half.

After that was stirred together I added the spaghetti in and tossed it together.

You can serve it as is or add more fresh basil or Parmesan cheese.

Roasted Red Pepper Pasta
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Yield: 6 servings (each serving is approximately 1 cup – 6 points for blue, green and purple)

  • 12 oz. spaghetti
  • 3 red peppers
  • 3 cloves garlic
  • 1 small shallot
  • Olive oil cooking spray
  • Salt and pepper, to taste
  • 6 basil leaves
  • 2 tablespoons fat free half and half
  1. Preheat oven to 400 degrees F.

  2. Cut the red peppers into quarters, removing the seeds and stem. Spray a baking sheet with olive oil spray and add the peppers, garlic and shallot. (I also cut the shallot into quarters.) Put in the oven for 20 minutes.

  3. While the peppers are cooking bring a pot of water to a boil and cook the spaghetti according to the directions on the box, then drain.

  4. Let the red peppers cool slightly, then remove the skin. Place them in a food processor with the garlic, shallots and fresh basil. Run the food processor until it is smooth.

  5. Add the pepper mixture to the pasta pan. Turn the heat on low and add the half and half. Put the pasta in the sauce and toss together.

Here are some more WW friendly recipes using red peppers:

Chicken Pepper Steak

Stuffed Pepper Casserole

Roasted Red Peppers

Chicken Stuffed Peppers

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

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