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Pasta with Red Pepper Sauce

Makes: 4 servings
Pasta with Red Pepper Sauce
  • 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)

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.

Nutrition Facts (Pasta with Red Pepper Sauce)
  • Servings Per Recipe 4,
  • cal. (kcal) 352,
  • Fat, total (g) 9,
  • sat. fat (g) 1,
  • carb. (g) 60,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 13,
  • pro. (g) 11,
  • sodium (mg) 26,
  • Potassium (mg) 421,
  • calcium (mg) 30,
  • iron (mg) 5,
  • Vegetables () 2,
  • Starch () 3,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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