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.
Calories: 198 calories, Carbohydrates: 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.