Fresh Pepper Pasta
Prep time: 7 minutes
Cooking time: 33 minutes
Total time: 40 minutes
Calories: 284
Carbohydrates: 47.3g
Protein: 12.8g
Fat: 5.7g
Cholesterol: 5mg
Sodium: 294mg
Starch: 3
Vegetable: 1
Fat: 1
- 4
- medium sweet red peppers (about 1½ lbs), seeded and chopped
- 2 Tbls
- dry white wine
- 3/4 cup
- canned navy beans, drained
- 1/2 cup
- green onions, thinly sliced
- 3/4 tsp
- fresh basil, chopped
- 1 tsp
- fresh oregano, minced
- 1 tsp
- ripe olives, chopped
- 6 oz
- rotini (corkscrew pasta), uncooked
- 3/4 cup
- Asiago, grated or Parmesan cheese
- 1 tsp
- pine nuts, toasted
- fresh basil sprigs (optional)
- Combine red pepper and wine in a saucepan; bring to a boil. Cover, reduce heat and simmer 3 minutes.
- 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.
- Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain well.
- Place pasta on individual serving plates. Top with pepper mixture, cheese and pine nuts. Garnish with basil sprigs, if desired.
Makes 4 servings. Per Serving: 3 Starch, 1 Fat, 1 Vegetable.


