CHEF JEFF -- ONE BYTE AT A TIME: Red Pepper Pasta

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.

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