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Red Pepper Pasta

Prep time 7 mins
Cook time 12 mins
Yield 4 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook