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Angel Hair With Pink Tomato Sauce And Peas

Categories:
pastanoodle

4 ounces angel hair or capellini
3 medium or 2 large (about 1/2 pound) ripe p
-- tomatoes
1/2 tablespoon olive or vegetable oil
1 clove garlic; thinly sliced
1 pinch red-pepper flakes
1/2 cup frozen peas; defrosted and
-- drained
1/3 cup diced roasted red peppers
1/2 teaspoon dried basil
3 tablespoons grated fat-free parmesan cheese

1. Prepare pasta according to package directions. While pasta is cooking, core tomatoes and cut each tomato into quarters lengthwise. In blender or food processor, process about 1 minute, until very smooth and light pink. Set aside.

2. In large skillet, over medium heat, heat oil. Add garlic and red-pepper flakes; saute 30 seconds. Add peas, roasted red peppers and basil; stir 1 minute. Add pureed tomatoes; heat just to boiling. Remove sauce from heat.

3. Drain pasta; transfer to skillet. Stir over medium heat until pasta is well mixed with sauce. Divide pasta between bowls. Sprinkle with grated Parmesan cheese; serve immediately.

Makes 2 servings. Preparation time: 15 minutes. Cooking time: 15 minutes.

Per serving: About 328 cal, 12 g pro, 60 g car, 5 g fat, 14% cal from fat, 0 mg chol, 128 mg sod, 6 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 2 servings

Preparation Time: 0:00




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