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.

Recipe by Oxmoor House January 2001


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


501 Delicious Heart Healthy Recipes

Nutrition Facts

240 calories; calories from fat 10%; fat 2.7g; saturated fat 0.4g; protein 7.9g; carbohydrates 45.8g; fiber 2.2g; sodium 104mg.