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Fresh Pepper Pasta - Recipes
Fresh Pepper Pasta - Recipes

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Yield: 4 servings


  • 4 medium sweet red peppers (about 1 1/2lbs), seeded and chopped
  • 2 Tbls dry white wine
  • _ cup canned navy beans, drained
  • 1/2 cup green onions, thinly sliced
  • _ tsp fresh basil, chopped
  • 1 tsp fresh oregano, minced
  • 1 tsp ripe olives, chopped
  • 6 oz rotini (corkscrew pasta), uncooked
  • _ cup Asiago, grated or Parmesan cheese
  • 1 tsp pine nuts, toasted
  • fresh basil sprigs (optional)


  1. Combine red pepper and wine in a saucepan; bring to a boil. Cover, reduce heat and simmer 3 minutes.
  2. Stir in beans and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 10 minutes. Uncover and simmer 20 minutes, stirring occasionally.
  3. Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain well.
  4. Place pasta on individual serving plates. Top with pepper mixture, cheese and pine nuts. Garnish with basil sprigs, if desired.

Nutrition Info Per Serving: Calories 284, Carbohydrate 47.3g, Protein 12.8g, Fat 5.7g, Cholesterol 5mg, Sodium 294mg. Exchanges: 3 Starch 1 Vegetable 1 Fat


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