Pasta with Red Pepper Sauce

By Tonya_Speed

NUTRITION per serving: 206 Calories; 8g Fat; 6g Protein; 33g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain (Starch); 3 Vegetable; 1 1/2 Fat. Points: 4

Ingredients

• 2 tablespoons olive oil
• 6 medium red bell peppers, chopped
• 4 cloves garlic
• 1 cup water, divided
• 2 tablespoons dried basil, divided
• 1/2 cup tomato paste, divided
• 2 tablespoons red wine vinegar, divided
• 8 ounces whole wheat pasta, cooked
• Grated Parmesan cheese (optional)

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large skillet over medium heat; cook bell peppers and garlic for about 20 minutes, stirring occasionally. Place half of this mixture in a blender container or food processor bowl; cover and blend or process until almost smooth. Add half each of the water, basil, tomato paste and vinegar; cover and blend or process with several on-and-off turns until basil is just chopped and mixture is almost smooth; transfer to a 2-quart saucepan. Repeat with remaining peppers, water, basil, tomato paste and vinegar. Cook and stir sauce over medium heat until heated through. Meanwhile, cook pasta according to package directions. Serve sauce over pasta. If desired, sprinkle with Parmesan cheese.

SERVING SUGGESTION: A big salad tossed with Easy Balsamic Vinaigrette (see recipe).