Linguine with Red Pepper Sauce

Photo: Oxmoor House

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.7g
  • Carbohydrate: 22.2g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 51mg
  • Calcium: 0.0mg

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 1 1/2 cups chopped red bell pepper
  • 1 garlic clove, crushed
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 ounces uncooked linguine
  • Fresh basil sprigs (optional)

Preparation

  1. Heat oil in a nonstick skillet coated with cooking spray over medium heat. Add red bell pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.
  2. Place pepper mixture in a blender; add chopped basil and next 3 ingredients. Process until smooth, stopping once to scrape down sides.
  3. Cook pasta according to package directions, omitting salt and fat.
  4. To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired.
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