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Angel hair pasta with fresh pepper sauce

Preparation time: 20 minutes
Cooking time: 25 minutes

 

Cooking spray
1 teaspoon olive oil
1/4 cup finely chopped onion
2 cups finely chopped red bell pepper
1 clove garlic, crushed
1 teaspoon dried basil
6 ounces angel hair pasta, uncooked
2 tablespoons balsamic vinegar
1/8 teaspoon black pepper
1 teaspoon grated Parmesan cheese

Coat a nonstick skillet with cooking spray and add oil. Heat oil over medium heat until hot. Decrease heat to low-medium and add onion, red bell pepper, garlic, and basil. Cook uncovered for 25 minutes, stirring frequently, until pepper is tender (if the mixture becomes dry, add a few drops of water to prevent sticking). Meanwhile cook pasta according to package directions, omitting any fat or salt. Pour pepper mixture into a food processor or blender. Add vinegar, and black pepper. Cover and process or blend on high until smooth, stopping to scrape down sides as needed. Pepper sauce can be warmed in a small pan over low heat or in the microwave if a warmer sauce is desired. Drain cooked pasta and top with pepper sauce. Sprinkle evenly with Parmesan cheese.

Yield: 4 servings
Serving Size: 1/4 of recipe

Nutrition Facts

Per Serving:
  Calories: 198
  Carbohydrate: 38 g
  Protein: 7 g
  Fat: 2 g
  Saturated fat: <1 g
  Sodium: 13 mg
  Fiber: 2 g
  Exchanges per serving: 2 starch, 2 nonstarchy vegetable
  Carbohydrate choices: 2 1/2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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