*** Low-Fat Roasted Red Pepper Pesto

• 2 red bell peppers, roasted, peeled, and chopped coarse
• 1 oz Parmesan cheese, grated (1/2 cup), plus extra for serving
• 1/4 cup part-skim ricotta cheese
• 1/4 cup packed fresh parsley leaves
• 1 Tbsp fresh thyme leaves
• 1 shallot, chopped coarse
• 4 garlic cloves, toasted and minced
• 2 Tbsp olive oil
• salt
• pepper
• 1 lb pasta / 8 servings
• 1 lb shrimp *(do not use if doing vegetarian version)

Adjust oven rack to top position, about 3 inches from broiler. Begin heating broiler. Cut tops and bottoms off peppers, discard seeds and core, then slice through one side and flatten. Spread flattened peppers on foil-lined baking sheet. Broil until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through cooking. Transfer peppers to bowl, cover with plastic wrap, and let steam until skin peels off easily, 10 to 15 minutes. Peel and discard skin.

Meanwhile, place unpeeled garlic into skillet over medium heat, shaking pan occasionally, until the color of cloves deepens slightly, about 7 minutes. Transfer to plate, let cool, then peel and mince.

Process roasted peppers, Parmesan, ricotta, parsley, thyme, shallot, garlic, oil, and 1/2 teaspoon salt in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed. Transfer to medium bowl and season with salt and pepper to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot.

Stir several tablespoons of reserved pasta water into pesto to loosen it, then add it to pasta and toss to combine. Season with salt and pepper to taste and add remaining reserved cooking water as needed to adjust consistency. Serve with extra Parmesan.

Cook the shrimp with a little oil in a shrimp.

Makes 6 servings, 12 WW PointsPlus each, 13 with fresh pasta.