Pasta with Roasted Red Pepper Sauce Recipe

Pasta with Roasted Red Pepper Sauce Recipe photo by Taste of Home

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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:

Healthy

Quick

Diabetic Friendly

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Pasta with Roasted Red Pepper Sauce Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

5 25 30

Ingredients

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 jar (7 ounces) roasted sweet red peppers, drained
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon red wine vinegar
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
Hot cooked pasta

Directions

In a blender, combine the first eight ingredients; cover and process until smooth.
In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in pepper mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring frequently. Serve sauce with pasta. Yield: 5 servings.

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