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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Linguine with Red Pepper Sauce

Oxmoor House JULY 2010

  • Yield: 6 servings (serving size: 1/2 cup)

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

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.

Place pepper mixture in a blender; add chopped basil and next 3 ingredients. Process until smooth, stopping once to scrape down sides.

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

To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired.

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
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