Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings
- Calories 352
- 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
Pasta with Red Pepper Sauce
Ingredients
- 6 medium red sweet peppers, chopped, or two 12-ounce jars roasted red sweet peppers, drained
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 cup water
- 2/3 cup loosely packed snipped fresh basil or 2 tablespoons dried basil, crushed
- 1/2 cup tomato paste
- 2 tablespoons red wine vinegar
- 8 ounces hot 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.






