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Pasta with Roasted Pepper Sauce Recipe

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This recipe for Pasta with Roasted Pepper Sauce is from Taste of Calvin: Spring, 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
˝ each green, yellow & red bell pepper (or any combination you prefer)
2 teaspoons olive oil
1 1/2 teaspoons chopped parsley
1 clove garlic, minced
2 drained/mashed anchovy fillets
1 can diced tomatoes
3 black olives, chopped
1/4 teaspoon each salt and oregano
1 tablespoon drained capers (optional)
2 cups cooked spaghetti or fettuccine
Directions:
Directions:
Line baking sheet with foil. Roast peppers under broiler until charred on all sides. Place in paper bag to loosen skin (15-20 min). Peel pepper, remove seeds, and chop. Set aside. Heat olive oil and sauté garlic until brown. Add tomatoes and cook until heated through (5-7 min); add peppers, capers, parsley, olives, anchovies and seasonings and simmer until heated (3-5 min). Serve over pasta.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Each servings provides: 1 Bread Exchange, 1 3/4 Vegetable Exchange, 1/2 Fat Exchange.
Per serving: 117 calories; 3 grams protein, 3 grams fat; 19 grams carbohydrate; 24 mg calcium; 272 mg sodium; 1 mg cholesterol.

 

 

 

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