lisalewis@firstplace
November 30th, 2006, 08:33 AM
Serves: 4
Ingredients:
4 medium red bell peppers
1 cup tomato puree
olive oil cooking spray
salt and pepper
2 medium garlic cloves
2 teaspoons olive oil
4 cups cooked fusilli pasta
Preparation:
Preheat broiler. Bring 4 quarts of water to a boil in a large saucepan. When water is boiling, add pasta and boil 10 minutes. Drain pasta in a colander, do not rinse. Line a baking tray with alumi8num foil. Spray red peppers with olive oil spray, place peppers and garlic on tray. Place tray under broiler 5 minutes, remove, turn peppers and garlic and broil 5 minutes more. Remove tray from broiler and let cool. Slice peppers open and remove seeds and stems. Place peppers, garlic, olive oil, and tomato puree in a food processor or blender and blend until smooth. Add salt and pepper to taste. Place 4 cups of cooked pasta in a bowl and toss with sauce.
Exchanges: 2 breads, 2 vegetables, 1/2 fat
Nutritional Information Per Serving: 287 Calories; 3g Fat (10.6% calories from fat); 9g Protein; 56g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 256mg Sodium.
This recipe was generously submitted by Scott Wilson; C.E.C., A.A.C.
Ingredients:
4 medium red bell peppers
1 cup tomato puree
olive oil cooking spray
salt and pepper
2 medium garlic cloves
2 teaspoons olive oil
4 cups cooked fusilli pasta
Preparation:
Preheat broiler. Bring 4 quarts of water to a boil in a large saucepan. When water is boiling, add pasta and boil 10 minutes. Drain pasta in a colander, do not rinse. Line a baking tray with alumi8num foil. Spray red peppers with olive oil spray, place peppers and garlic on tray. Place tray under broiler 5 minutes, remove, turn peppers and garlic and broil 5 minutes more. Remove tray from broiler and let cool. Slice peppers open and remove seeds and stems. Place peppers, garlic, olive oil, and tomato puree in a food processor or blender and blend until smooth. Add salt and pepper to taste. Place 4 cups of cooked pasta in a bowl and toss with sauce.
Exchanges: 2 breads, 2 vegetables, 1/2 fat
Nutritional Information Per Serving: 287 Calories; 3g Fat (10.6% calories from fat); 9g Protein; 56g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 256mg Sodium.
This recipe was generously submitted by Scott Wilson; C.E.C., A.A.C.