Pesto Linguine or Spaghetti in Fresh Tomato Sauce

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Pesto Linguine or Spaghetti

in Fresh Tomato

Sauce

 

light

vegetable oil cooking

1 cup chopped onion1/4 cup chopped green

or red bell pepper

1/4 cup grated

carrot

1 tablespoon dried oregano

1 tablespoon dried thyme

1/2 cup

red wine

4 1/2 cups peeled, seeded, chopped, tomatoes

2 tablespoons

chopped jalapeno pepper

 

1 vegetable bouillon

cube

8 ounces dried linguine or spaghetti

7 garlic cloves, peeled and diced or

crushed

1 cup chopped mushrooms

1 tablespoon balsamic vinegar

1 tablespoon tomato paste

salt

and freshly ground

1 teaspoon freshly grated Parmesan

 

Rich and

robust, this pasta has only a fraction of the fat and calories found in most

pesto dishes. The bell pepper and carrot give the garlicky tomato sauce a

pleasing hint of sweetness, while the jalapeno pepper lends a bit of fire. For a

spectacular presentation, top the pasta bowl with a few scallion starbursts.

Preheat a heavy sauté pan for about 1 minute over medium heat. Spray it 3 times

with the vegetable oil. Toss in the onion, green pepper, garlic and carrot and

sauté

for 2 minutes. Add the oregano, thyme, and wine. Cook for about 5 minutes, until

most of the wine has been absorbed. Stir in the tomatoes, the jalapeno pepper,

and the bouillon cube. Reduce the heat to low and simmer, uncovered, for 40

minutes, stirring occasionally. In the meantime, bring a large pot of water to a

boil over high heat. Once the water is boiling, add the linguine. Cook the pasta

8 to 12 minutes, to desired tenderness. To the simmering vegetable mixture, add

the garlic, mushrooms, vinegar, tomato paste, and salt and black pepper. Raise

the heat to

medium, cover, and cook for 10 minutes. Stir in the pesto. When the linguine is

done, drain and transfer it to a warm serving bowl. Add the sauce and toss.

Garnish with the Parmesan

cheese. Serves 4.