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
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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.
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