CREAMY TOMATO-PEPPER PASTA
Serves 4
This creamy pasta dish is nearly as easy as opening a jar.
• 1 small onion, chopped
• 2 tbsp. garlic, minced
• 2 tbsp. olive oil
• 1 large red bell pepper, chopped
• 3 cups fresh tomatoes, seeded and chopped
• 1/4 cup non-fat half-and-half (available in the dairy section)
• 1/4 cup Parmesan cheese, grated
• 1/2 tsp. black pepper
• 1 pound dry bowtie or penne pasta (red pasta, if you can find it), cooked and drained
Sauté garlic and onion in oil on medium-low heat until the onion is translucent, splashing in a few drops of water midway through cooking, if necessary, to prevent burning.
Bright and fresh both in color and flavor, it's power-packed with fresh tomatoes and red bell pepper.
Add bell pepper and sauté until tender-crisp, about 2 minutes.
Stir in tomato and bring to a simmer.
Turn the heat off, let mixture cool down for a minute or two, and gradually stir in half-and-half.
Add cheese and pepper, stir, and turn heat to low.
Cook until heated again, and serve over pasta.
Nutritional Analysis per serving:
567 calories
98 grams
19 grams protein
10 grams fat
2 grams saturated fat
4 milligrams cholesterol
196 milligrams sodium
7 grams fiber
17% calories from fat
2 "5 A Day" servings
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