Pasta with Pepper-Cheese Sauce

    START TO FINISH: 25 minutes MAKES 4 to 6 servings

    8 ounces dried medium shell, mostaccioli, or cut ziti pasta

    1 0.9- to 1.25-ounce envelope hollandaise sauce mix

    1 cup roasted red sweet peppers, drained and chopped

    1⁄2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)

    1 Cook pasta according to package directions; drain. Return pasta to hot pan.

    2 Meanwhile, for sauce, prepare hollandaise sauce mix according to package directions, except use only 2 tablespoons butter. Stir in roasted peppers. Remove pan from heat.

    3 Slowly add cheese to sauce, stirring until cheese is melted. Pour sauce over cooked pasta; toss gently to coat.

    PER SERVING: 384 cal., 13 g total fat (8 g sat. fat), 36 mg chol., 407 mg sodium, 53 g carb., 2 g fiber, 13 g pro.


    Stock up on nonperishable convenience foods when they’re on sale. Beans, pasta sauce, rice, boxed vegetable stock, and other basic pantry items have lengthy shelf lives, so if you have the storage space, load up and keep your cupboards well stocked.