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Recipe
Pasta with Fresh Red Peppers Recipe
This recipe serves as a healthy main dish. It is very low calorie but still a comfort food. I often put leftover vegetables in this recipe, other than what is called for.
This is adapted from a Jenny Craig recipe
| Prep time: 20 Minutes |
Italian
|
| Cook time: 20 Minutes | Servings: 4 servings |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 63 | 42% |
| Total Fat 7.17g | 9% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 472mg | 20% |
| Potassium 374mg | 11% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.62g | 4% |
| Protein 9.14g | 15% |
Ingredients Convert Measures
- 4 medium sweet red peppers, seeded and chopped
- 2 Tbls dry white wine, or water
- 3/4 cup cannelini bean, canned,drained, or prepared in your kitchen
- 1/2 cup green onions, thinly sliced
- 3/4 teaspoon fresh basil, chopped
- 1 teaspoon fresh oregano, minced
- 1 teaspoon ripe olives, chopped
- 6 ounces rotini, or your favorite pasta uncooked
- 3/4 cup Parmesan cheese, freshly grated
- 1 teaspoon pine nuts, toasted
- fresh basil sprigs (optional)
Directions
- Combine red pepper and wine, or water, in a saucepan; bring to a boil. Cover, reduce heat and simmer 3 minutes.
- Stir in beans and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 10 minutes. Uncover and simmer 20 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain well.
- 4.Place pasta on individual serving plates. Top with pepper mixture, cheese and pine nuts. Garnish with basil sprigs, if desired.
- Any leftover vegetables will serve nicely in this dish, just add them at the last of the cooking to warm.
- If one must have meat, a prepared chicken breast cut into pieces will serve well.
