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Ingredientes
- 2 lrg Sweet red pepper
- 2 Tbsp. water to saute/fry
- 2 c. onion coarsely minced
- 2 tsp garlic chopped
- 1/2 tsp red pepper flakes optional
- 1 c. Vegetable stock
- Â Â Salt & Pepper to taste
- 1/4 c. basil minced
- 1 lb Cooked pasta
Direcciones
- 1. Cut peppers lengthwise in half. Scrape away and throw away the : stems, veins and seeds. Chop the peppers coarsely. There : should be about two c.
- 2. Heat the water in a large saucepan and add in the peppers. Cook, stirring, about 5 min (add in more water if required). Add in : the onions, garlic and red pepper flakes and cook, stirring, 2 : min longer. Add in the stock, salt and pepper. Cover and : cook 15 min.
- 3. Ladle the sauce into a blender and blend thoroughly. Return the mix to the pan and bring to a boil. Cook about 2 min : and stir in the basil. Serve with the cooked pasta.
- Note: Can substitute Yellow or possibly Orange peppers
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 475 | |
| Calories from Fat 17 | 4% |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 248mg | 10% |
| Potassium 508mg | 15% |
| Total Carbs 96.65g | 26% |
| Dietary Fiber 6.3g | 21% |
| Sugars 9.43g | 6% |
| Protein 16.36g | 26% |
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