Red Pepper Pasta

Oxmoor House
4 servings.


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8 ounces linguine, uncooked
Olive oil-flavored vegetable cooking spray
1 teaspoon olive oil
1 teaspoon minced garlic (about 2 cloves)
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 1 1/4 teaspoons dried rosemary
1 1/3 cups coarsely chopped roasted sweet red pepper (about 1 [12-ounce] jar)
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 cup grated Parmesan cheese


Prep: 7 Minutes
Cook: 12 Minutes

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic and rosemary; cook, stirring constantly, 2 minutes. Add roasted red pepper and next 3 ingredients. Bring to a boil; reduce heat, and simmer 5 to 6 minutes or until slightly thickened. Set aside, and keep warm.

To serve, place 1 cup pasta on each of 4 individual serving plates. Top each with 1 cup pepper mixture. Sprinkle each serving with 2 tablespoons cheese. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 360
Caloriesfromfat 17 %
Fat 6.6 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.8 g
Carbohydrate 62 g
Fiber 3.3 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 509 mg
Calcium 0.0 mg