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This deep tomato-red sauce is sure to be a family favorite it you're looking for a low-carb, meatless pasta topping, relates Antoinette Ronzio of North Providence, Rhode Island. Made with roasted red peppers and a hint of cayenne pepper, it will add a veggie kick to your dinner table.
This recipe is:
Nutritional Analysis: 1/2 cup sauce (calculated without pasta) equals 73 calories, 5 g fat (trace saturated fat), 0 cholesterol, 681 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Pasta with Roasted Red Pepper Sauce in
Light & Tasty
February/March 2005, p48
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