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Slim Red And Green Pasta

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Low-fat, Main dish, Pasta, Vegan, Vegetarian	8	Servings

INGREDIENTS

2 1/2	lb	Red bell peppers
		or- Fresh pimentos -OR-
20	oz	Roasted red peppers -OR-
		canned/jarred pimentos
		whole or sliced
1	c	Thinly sliced green onions
1		Low-sodium garbanzos, 1 lb
		drained
3/4	c	Chopped fresh basil leaves
		OR-
1/4	c	Dried basil leaves
1 1/2	T	Chopped fresh tarragon
		OR-
1 1/2	t	Dried tarragon
3	T	Drained canned capers
1	lb	Dried curly pasta
		armoniche rotelle
		Salt
		Pepper

INSTRUCTIONS

Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches
below heat, turning until skins are blackened all over, 15 to 17
minutes. Let cool, then pull off skins, remove stems, and rinse off
seeds. (Drain and seed canned peppers.)  Finely chop peppers in a food
processor or with a knife. Place in a  3- to 4-quart pan over
medium-high heat with onions, garbanzos,  basil, tarragon, and capers;
stir often until steaming, 5 to 7  minutes.  Meanwhile, fill a 5- to
6-quart pan 3/4 full of water; cover and  bring to a boil over high
heat.  Add pasta and cook, uncovered, until  barely tender to bite, 7
to 8 minutes. Drain pasta and pour into a  wide, shallow bowl. Spoon
pepper mixture onto pasta.  Mix to serve;  season to taste with salt
and pepper.  Per serving: 299 cal. (6 percent from fat); 12 g protein;
2 g fat  (0.2 g sat); 60 g carbo.; 198 mg sodium; 0 mg chol.  Source:
Sunset, July 1993 * Typed for you by Karen Mintzias  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 93 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 0mg Sodium: 148.6mg Potassium: 734.7mg Carbohydrates: 19.1g Fiber: 8.5g Sugar: 6.4g Protein: 4.7g