Roasted Cherry Tomato & Pepper Pasta
Source of Recipe
Express Lane Diabetic Cooking
* Exported from MasterCook *
Roasted Cherry Tomato and Bell Pepper Pasta
Recipe By : Robyn Webb
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic, Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cherry tomatoes
3 teaspoons olive oil -- divided
3 garlic cloves -- sliced
1 cup red or green bell pepper -- sliced
1 teaspoon anchovy paste
1/4 cup sliced green onions
1 teaspoon dried oregano
1/4 Teaspoon salt
1/2 teaspoon black pepper
1/2 cup pitted black olives
2 cups angel hair pasta -- cooked
1/4 cup Parmesan cheese -- freshly grated
Preheat oven to 400 degrees F.
Place cherry tomatoes, 2 teaspoons oil, and garlic in a baking pan sprayed with nonstick cooking spray. Roast uncovered for 20 to 25 minutes until tomatoes are soft and slightly browned. Remove from oven and set aside.
Prepare pasta according to package directions. Meanwhile, in a skillet over medium-high heat, heat remaining 1 teaspoon oil. Add peppers and saute for 3 to 4 minutes, stirring occasionally. Reduce heat to medium. Add green onions and anchovy paste and saute for 2 minutes more. Add seasonings and olives. Cook 1 minute more. Add roasted tomatoes to the peppers and mix well. Toss tomato and pepper mixture with pasta, and top each serving with cheese.
Calories 213, total fat 8 g, cholesterol 6 mg, sodium 458 mg, carbohydrate 32 g, dietary fiber 4 g, sugar 6 g, protein 8 g
Exchanges: 1 1/2 starch, 2 vegetable, 1 monounsaturated fat
Source:
"Express Lane Diabetic Cooking"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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