Serves: 8
Total Calories: 234

2 tablespoons chicken broth
1 clove garlic, minced
1/2 cup chopped onion
1/2 each red, green, and yellow bell pepper, cut into thin strips
2 tablespoons chopped fresh sage
15 ounces tomatoes puree
1 tablespoon tomato paste
2 tablespoons red wine
1 teaspoon crushed red pepper flakes (optional)
1 pound cooked corkscrew pasta (or any other shaped pasta)

1. In a large skillet over medium heat, heat broth. Add garlic and onion and sauté for 5 to 8 minutes. Add peppers and sauté for another 7 minutes.

2. Add sage, tomato puree, tomato paste, red wine, and red pepper. Lower heat to a simmer and cook for 15 minutes.

3. Add cooked pasta and let stand for 5 minutes. Serve.

EXCHANGES
1 Starch
1 Vegetable

NUTRITION FACTS
Calories 115
Calories from Fat 5
Total Fat 1 gram
Saturated Fat 0 grams
Cholesterol 0 milligrams
Sodium 231 milligrams
Total Carbohydrate 24 grams
Dietary Fiber 1 gram
Sugars 4 grams
Protein 4 grams

Nutritional Facts:

Serves: 8
Total Calories: 234
Calories from Fat: 11

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Baked Macaroni And Cheese
Beef Stroganoff
Corkscrew Pasta With Sage And Peppers
Eggplant Lasagna
Fettucine Verde With Tomato Sauce
Fettucine With Peppers And Broccoli
Garlic Fettucine
Linguine With Clam Sauce
Linguine With Garlic Broccoli Sauce
Pasta With Vegetable Clam Sauce
Rigatoni With Chicken And Three-Pepper Sauce
Shrimp And Pasta
Spaghetti Pie
Spaghetti With Pesto Sauce
Stuffed Manicotti
Vegetable Lo Mein