Red Pepper Marinara

This simple red pepper marinara can be used in Red Pepper Soup, with pasta, or in Individual Squash Casseroles.

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  • Makes: 14 servings
  • Serving Size: 1/4 cup each
  • Makes: 3 1/2 cups
  • Start to Finish: 30 mins

Red Pepper Marinara

Directions

  1. In a large skillet heat oil over medium heat. Add sweet peppers and garlic. Cook and stir about 6 minutes or until tender. Stir in remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened and tomatoes are soft. Remove and cool slightly. Blend or process until smooth.

From the Test Kitchen

Red Pepper Marinara with Pasta

Cook 8 oz. dried whole wheat penne pasta according to package directions; drain. Place in a dish. Spoon 1 3/4 cups warmed Red Pepper Marinara over pasta; top with 1/2 cup snipped fresh herbs (such as basil, chives, oregano, and/or Italian parsley). Sprinkle with 1/4 cup freshly grated Parmesan cheese. Makes 4 servings (1 1/4 cups each).

Per serving: 299 cal., 7 g fat (1 g sat. fat), 4 mg chol., 213 mg sodium, 50 g carb., 2 g fiber, 5 g sugars, 10 g pro.

To Store

Place in an airtight container; cover. Chill up to 3 days or freeze up to 3 months. If frozen, thaw in the refrigerator.

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Nutrition Facts (Red Pepper Marinara)

  • Per serving:
  • 38 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 64 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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