Pasta with Red Pepper Sauce
From: Heart-Healthy LivingThis vibrant vegetable sauce is great for vegetarian meals. Use it over pasta, vegetables, or beans instead of a marinara sauce.
Ingredients
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)
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.
Nutrition Facts
Calories 352, Total Fat 9 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 26 mg, Carbohydrate 60 g, Total Sugar 13 g, Fiber 8 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 3%, Iron 25%. Exchanges: Vegetable 2, Starch 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Heart-Healthy Living
- Heart-Healthy Chicken Recipes
- Low-Cholesterol Recipes
- Heart-Healthy Desserts
- Low-Sodium Recipes
- Heart-Healthy Breakfasts
