PASTA with red pepper sauce

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* Exported from MasterCook *

 

Pasta with Red Pepper Sauce (Low-Fat)

 

Recipe By :BHG Low-Fat & Luscious 1996

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium red bell peppers (or 2 large)

or

1 12-oz jar roasted red sweet peppers -- drained and chopped

4 cloves garlic

2 tablespoons olive oil

1 cup water

2/3 cup fresh snipped basil -- loosely packed

or 2 tbs dried basil crushed

1/2 cup tomato paste

2 tablespoons red wine vinegar

8 ounces penne pasta -- cooked and drained

or mostaccioli or rigatoni

shredded parmesan cheese (optional)

 

Cook pasta according to directions without salt or oil. Drain; keep warm.

 

Meanwhile, in a large skillet cook fresh red peppers, if using, and garlic in

hot oil over medium heat about 20 minutes, stirring occasionally. (Or, if using

peppers from a jar, which are already cooked, cook the garlic in hot oil for 3

to 4 minutes or till light brown.

 

Place half the peppers and garlic in a blender or food processor bowl. Cover;

blend or process till nearly smooth. Add half of the water, basil, tomato paste

and vinegar. Cover and process or blend with several on-off turns till basil is

just chopped and mixture is nearly smooth. Transfer to a 2-quart saucepan.

 

Repeat with remaining peppers, water, basil, tomato baste and vinegar; transfer

to saucepan.

 

Cook and stir sauce over medium heat till heated through. Serve sauce over hot

pasta with cheese.

 

TIP - To Roast Peppers: Quarter the peppers. Then remove and discard stems,

seeds, and membranes. Place peppers, cut side down, on a foil-lined baking

sheet. Bake in a 425 degree F. oven for 20 to 25 minutes or until skins are

blistered and dark. Wrap peppers in the foil. Close bag; let stand about 30

minutes to steam the peppers so the skins peel away more easily. Using a sharp

knife, remove skins from peppers, pulling skins off in strips. Discard skins.

 

Description:

" Saute or roast raw bell peppers or use roasted peppers from a jar. "

Source:

" Meatless Main Dishes "

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Per Serving (excluding unknown items): 343 Calories; 7g Fat (18.8% calories from

fat); 10g Protein; 61g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 265mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : This red pepper sauce omits the traditional sour cream. Tomato paste

boosts the flavor.

 

Nutr. Assoc. : 4695 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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