Red Bell Pepper Spaghetti
Serve with crusty warm bread and a salad if desired.

Servings: 4

• 1 tablespoon extra virgin olive oil
• 3 cloves garlic , chopped
• 1 cup chopped red onions
• 3 sweet red peppers, seeded,chopped
• 1 1/3 cups vegetable stock
• Salt
• Fresh ground pepper
• 3/4 pound spaghetti
• 1/2 cup chpped fresh basil or parsley, plus extra for garnish
• Grated zest of 1 large lemon
• Freshly grated parmesan cheese

Heat oil in large nonstick skillet over medium high heat. Add garlic, onion, and red peppers and cook for 5 minutes, or until tender. Add stock, salt and pepper. Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.

Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.

Cook pasta in large pot of boiling salted water until al dente. Drain well and add to sauce in skillet. Sprinkle with basil; toss for one minute to allow pasta to absorb flavors. Transfer to large serving bowl and sprinkle with lemon zest. Serve with cheese and pass the peppermill.

Per Serving (does not inclues parmesan cheese): 445 Calories; 6g Fat (12.7% calories from fat);1g Saturated Fat; 14g Protein; 83g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 552mg Sodium. Exchanges: 5 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 Fat.

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