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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4 servings
  • Calories352
  • Total Fat (g)9
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)5
  • Polyunsaturated Fat (g)1
  • Sodium (mg)26
  • Carbohydrate (g)60
  • Total Sugar (g)13
  • Fiber (g)8
  • Protein (g)11
  • Calcium (DV%)3
  • Iron (DV%)25
  • Starch (d.e.)3
  • Vegetables (d.e.)2
  • Fat (d.e.)1
*Percent Daily Values are base on a 2,000 calorie diet
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Pasta with Red Pepper Sauce

Makes: 4 servings
 

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Ingredients

  • 6  medium red sweet peppers, chopped, or two 12-ounce jars roasted red sweet peppers, drained
  • 4  cloves garlic
  • 2  tablespoonsolive oil
  • 1  cupwater
  • 2/3  cuploosely packed snipped fresh basil or 2 tablespoons dried basil, crushed
  • 1/2  cuptomato paste
  • 2  tablespoonsred wine vinegar
  • 8  ounceshot cooked whole wheat or regular pasta, such as penne, cavatelli, or tortellini
  •   Grated Parmesan cheese (optional)

Directions

For sauce, in a large skillet cook sweet peppers and garlic in oil over medium heat about 20 minutes, stirring occasionally. (Or, if using peppers from a jar, in a 2-quart saucepan cook garlic in hot oil for 3 to 4 minutes or until light brown.)

Place half of the pepper-garlic mixture in a blender container or food processor bowl. Cover; blend or process until nearly smooth. Add half each of the water, basil, tomato paste, and vinegar. Cover and blend or process with several on-and-off turns until basil is just chopped and mixture is nearly smooth. Transfer to a 2-quart saucepan. Repeat with remaining peppers, water, basil, tomato paste, and vinegar; transfer to the saucepan.

Cook and stir sauce over medium heat until heated through. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.

Pasta with Red Pepper Sauce


 
 
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