Roasted Red Pepper Sauce
A creamy sauce filled with fresh flavor.

Servings: 4

• 2 medium red pepper, roasted and finely chopped
• 2 teaspoon light margarine
• 2 tablespoon olive oil
• 2 cloves garlic, pressed
• 4 green onions, chopped
• 1/4 cup flour
• 2 - 12 ounce can fat-free evaporated skim milk
• 4 tablespoons dry white wine (optional)
• 4 teaspoons dried basil
• Salt and pepper

Preheat oven to 425 degrees F. Lightly spray a pie tin or baking sheet with non-stick cooking spray. Place whole, washed peppers on sheet and roast, for about 20 minutes. Turn peppers once during roasting. Peppers should be soft and the skin should just be beginning to blister and burn. Remove from oven and allow to cool.

When peppers are cool, halve the peppers and remove stems, seeds and pith.
Refrigerate until ready to use.

Melt margarine and olive oil in saucepan over medium heat. Press garlic clove and add to saucepan. Add onions. Stir frequently until onions begin to become translucent and caramelize slightly.

Whisk in flour and cook for 30 seconds. Add evaporated milk in one smooth stream, whisking constantly. Add wine. Stir constantly until mixture comes to a boil. Boil slowly for 1 minute. Add pepper. Reduce heat and simmer until sauce is reduced to desired consistency, whisking occasionally.
Remove from heat. Add basil, plus salt and pepper to taste.
Serve over warm linguine.

Per Serving: 266 Calories; 8g Fat (28.6% calories from fat); 1g Saturated Fat; 15g Protein; 32g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 224mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Non-Fat Milk; 1 1/2 Fat.

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