Linguine with Red Pepper Sauce

recipe
The natural sweetness of red bell peppers, balsamic vinegar, and fresh basil adds flair to the thick, rich sauce that tops this pasta. We liked this recipe so much that as soon as we tasted it, we jotted it down to slip into our own files.

Yield:

6 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 240
Caloriesfromfat 10 %
Fat 2.7 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.9 g
Carbohydrate 45.8 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 104 mg
Calcium 0.0 mg

Ingredients

Cooking spray
2 teaspoons olive oil
3 cups chopped red bell pepper
2 small garlic cloves, crushed
1/3 cup chopped fresh basil
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups hot cooked linguine (cooked without salt or fat)
Fresh basil sprigs (optional)

Preparation

1. Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add red bell pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.

2. Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides. For each serving, top 1 cup pasta with 1/4 cup pepper sauce. Garnish, if desired. Serve immediately.

Note:

501 Delicious Heart Healthy Recipes

January 2001
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