A fabulous red pepper sauce made with fresh basil and fresh red bell peppers. Forget about the fact that it is low fat, this pureed sauce will amaze you with its simplicity and flavor. This diabetic recipe is a free preview of our Quick-Smart™ Diabe
INGREDIENTS (for 6 servings):
- Cooking spray
- 1 teaspoon olive oil
- 1 1/2 cups chopped sweet red pepper
- 1 clove garlic, crushed
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 6 ounces linguine, uncooked
- Fresh basil sprigs (optional)
PREPARATION:
Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.
Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides.
Cook pasta according to package directions, omitting salt and fat.
To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired.
Per Serving:Calories 117 Fat 1.5g (sat 0.2g) Protein 3.7g Carbohydrate 22.2g Fiber 1.7g Cholesterol 0mg Sodium 51mg Exchanges: 1 Starch, 1 Vegetable
© 2002 by Oxmoor House, Inc. Reprinted with permission of Oxmoor House®, Inc. All rights reserved.