Total Calories: 237
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.
Calories 205 (Calories from Fat 25)
Fat 3g (Saturated 0g)
Carbohydrate 41g (Dietary Fiber 3g)
%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 Roasted Red Pepper Mostaccioli recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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