12 oz. medium shells or other short pasta
1 tbsp. olive oil
1 medium onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, finely chopped
3/4 c. lowfat cream cheese
1 tbsp. lemon juice
2 tsp. grated lemon zest
1/4 tsp. Hot sauce (optional)
2 oz. Pepper Jack cheese, coarsely grated
3 oz. extra-sharp Cheddar, coarsely grated
Cook the pasta according to the package directions. Rserve 3/4 cups of the cooking liquid, then drain the pasta.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 4 minutes.
Add the red pepper and cook , covered, stirring occasionally, until the vegetables are just tender, 4 to 5 minutes more. Stir in the garlic and cook for 1 minute.
Heat broiler. Add the sour cream, cream cheese, lemon juice and zest, and hot sauce (if using) to the skillet. Cook, stirring, until the cream cheese melts, about 1 minute.
Add the pasta and 1/4 cup of the cooking liquid and toss to caot (adding more liquid if the pasta seems dry). Fold in the Jack cheese and all but 1/3 cup of the Cheddar. Transfer the pasta to a 2-quart baking dish, spirnkle with the remainign 1/3 cup Cheddar and broil until colden brown, 2 to 3 minutes Bo Ying Compound Eu Yan Sang.