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Pasta with Roasted Peppers & Basil

Pasta with Roasted Peppers & Basil
Category
Main Dish
Prep Time
15 minutes
Cook Time
45 minutes
Level of Difficulty
moderate
Ingredients 1 T olive oil
2 cups onion, chopped
½ t fennel seeds
2 cloves garlic, minced
2-14oz cans whole tomatoes (no-salt added), undrained and chopped
2 large green bell peppers, roasted and peeled*
2 large red peppers, roasted and peeled*
2 large yellow peppers, roasted and peeled*
½ t salt
¼ t freshly ground black pepper
8 cups cooked whole wheat penne
½ cup basil, thinly sliced
½ cup parmesan cheese, freshly grated
Instructions 1. Heat olive oil in a large nonstick skillet over medium-low heat. Add chopped onion, fennel seeds and garlic. Cover and cook 10 minutes or until tender, stirring occasionally.
2. Add chopped tomatoes, juice and all, to onion mixture and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes, stirring occasionally. Keep an eye on the moisture and don’t let it dry out.
3. Cut roasted green, red and yellow peppers into julienne strips. Add roasted pepper strips, salt and freshly ground pepper to tomato mixture. Cook 3 minutes.
4. Combine tomato mixture, cooked pasta and basil in a large bowl. Toss mixture well. Sprinkle with Parmesan cheese.

*Roasting peppers: Cut peppers lengthwise. Remove the seeds and membranes. Toss with 2T balsamic vinegar and ¼ t salt. Place peppers, skin side up, on a baking sheet. Flatten with palm of your hand. Broil 5 ½” from heat until skin is brown and bubbling. Cool in ice water. Peel.
8 servings (1 ½ cups each)
Calories = 279
Protein = 10.7g
Fat = 4.8g
Sat. Fat = 0.7
Fiber = 12.4g

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