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  • Pasta with Fresh Red Peppers

    1 vote
    Pasta with Fresh Red Peppers
    Prep: 20 min Cook: 20 min Servings: 4
    by Barbara Ann Day
    4 recipes
    >
    This recipe serves as a healthy main dish. It is very low calorie but still a comfort food. I often put leftover vegetables in this recipe, other than what is called for. This is adapted from a Jenny Craig recipe

    Ingredients

    • 4 medium sweet red peppers, seeded and chopped
    • 2 Tbls dry white wine, or water
    • 3/4 cup cannelini bean, canned,drained, or prepared in your kitchen
    • 1/2 cup green onions, thinly sliced
    • 3/4 teaspoon fresh basil, chopped
    • 1 teaspoon fresh oregano, minced
    • 1 teaspoon ripe olives, chopped
    • 6 ounces rotini, or your favorite pasta uncooked
    • 3/4 cup Parmesan cheese, freshly grated
    • 1 teaspoon pine nuts, toasted
    • fresh basil sprigs (optional)

    Directions

    1. 1. Combine red pepper and wine, or water, in a saucepan; bring to a boil. Cover, reduce heat and simmer 3 minutes.
    2. 2. Stir in beans and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 10 minutes. Uncover and simmer 20 minutes, stirring occasionally.
    3. 3. Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain well.
    4. 4.Place pasta on individual serving plates. Top with pepper mixture, cheese and pine nuts. Garnish with basil sprigs, if desired.
    5. Any leftover vegetables will serve nicely in this dish, just add them at the last of the cooking to warm.
    6. If one must have meat, a prepared chicken breast cut into pieces will serve well.

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