Pasta with Red Pepper Sauce

This vibrant vegetable sauce is great for vegetarian meals. Use it over pasta, vegetables, or beans instead of a marinara sauce.

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2.5 by 6 people

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  • Makes: 4 servings

Pasta with Red Pepper Sauce

Directions

  1. 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.)
  2. 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.
  3. Cook and stir sauce over medium heat until heated through. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.
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Nutrition Facts (Pasta with Red Pepper Sauce)

  • Per serving:
  • 352 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 26 mg sodium,
  • 60 g carb.,
  • 8 g fiber,
  • 13 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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6 Ratings

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