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Low Fat Warm Tomato Pepper Pasta
Makes 4 servings
1/2 cup thinly sliced green onion
1 teaspoon finely chopped garlic clove
1 red bell pepper, finely diced
3 cups seeded, diced California tomatoes
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
8 ounces dry linguine or spaghetti, cooked
Sauté onion and garlic in water or broth until soft. Add red bell pepper and sauté until tender-crisp, about 2 minutes. Stir in tomato and cook over high heat until juices evaporate. Stir in cheese and next 4 ingredients; reserve. Cook pasta and drain well. Toss hot pasta with reserved tomato mixture. Serve immediately or at room temperature.
Nutrition Facts
Amount Per Serving:
Calories 311 - Calories from Fat 47
Percent Total Calories From:
Fat 15%, Protein 18%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories):
Fat 5g, Saturated Fat 3g, Cholesterol 10mg, Sodium 543mg, Total Carbohydrate 52g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 2154 units, Vitamin C 75 units, Calcium 0 units, Iron 3 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
