Red Bell Pepper Spaghetti
extra virgin olive oil
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
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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