CHEF JEFF — ONE BYTE AT A TIME: Pimento Pasta

Roasted red peppers give this entre a nice smoky flavor.

Pimento Pasta

¼ pound whole wheat linguine

½ cup drained, canned, sliced, roasted red peppers

2 teaspoons canola oil

Salt and freshly ground black pepper

Fill a large saucepan with water and bring to a boil. Add the linguine and cook 8 minutes or until pasta is al dente. Drain. Add the roasted red peppers, canola oil and salt and pepper to taste.

Yield: Serves 4.

Approximate nutritional analysis per serving: 260 calories, 55 calories from fat, 6 grams fat (less than 1 gram saturated), no cholesterol, 85 milligrams sodium, 44 grams carbohydrates, 4 grams dietary fiber, 4 grams sugars, 8 grams protein.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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