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Cook'n with Betty Crocker 
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Roasted Red Pepper Mostaccioli |
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Serves: 6 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE PREP: 10 min COOK: 12 min Rev up your taste buds with roasted red peppers. Jars of these jewels can be found in the condiment section of most supermarkets. Because the peppers are packed in oil, be sure to drain them well before using. 3 cups uncooked mostaccioli pasta (9 ounces) 1 can (14 1/2 ounces) italian-style stewed tomatoes, undrained 1 (7-ounce) jar roasted red bell peppers, drained 1 tablespoon olive or vegetable oil 1 clove garlic, finely chopped 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 2 teaspoons capers Freshly ground pepper, if desired 1. Cook and drain pasta as directed on package. While pasta is cooking, place tomatoes and bell peppers in blender or food processor. Cover and blend on high speed until smooth. 2. Heat oil in 1-quart nonstick saucepan over medium heat. Cook garlic in oil, stirring occasionally, until golden. Stir in tomato mixture, oregano and capers. Simmer uncovered 15 minutes, stirring occasionally. Serve over pasta with pepper. NUTRITION INFORMATION 1 Serving Calories 205 (Calories from Fat 25) Fat 3g (Saturated 0g) Cholesterol 0mg Sodium 220mg Carbohydrate 41g (Dietary Fiber 3g) Protein 6g %DAILY VALUE: Vitamin a 14%; Vitamin C 54%; Calcium 2%; Iron 12% DIET EXCHANGES: 2 Starch, 2 Vegetable From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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