CHEF JEFF — ONE BYTE AT A TIME: Red Pepper PastaThis side dish would go well with chicken.
By: Herald Staff Report,
This side dish would go well with chicken.
Red Pepper Pasta
¼ pound fusilli (corkscrew) pasta (about 1¾ cups)
2 medium-size red bell peppers, cut into cubes (about 3 cups)
1 teaspoon minced garlic
½ cup tomato puree
3 tablespoons water
1 teaspoon olive oil
Salt and freshly ground black pepper
Place large sauce pan with 3 to 4 quarts water on to boil. Add pasta to boiling water. Cook 10 minutes. Meanwhile, place red bell pepper and minced garlic in microwave-safe bowl and microwave on high 3 minutes. Remove and add tomato puree, water and olive oil. Mix well. Add salt and pepper to taste. Drain pasta and toss with sauce.
Yield: Serves 2.
Approximate nutritional analysis per serving: 356 calories, 4.2 grams fat (0.6 grams saturated, no cholesterol, 12.6 grams protein, 69 grams carbohydrates, 7 grams fiber, 77 milligrams sodium.
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