Roasting red peppers until their skin is bubbly and black gives them a delicious, smoky flavor. The same is true for tomatoes. For this quick sauce, I’ve roasted all of the vegetables under a broiler which leaves you free to make the rest of the dinner while the vegetables cook.
To skin the peppers, just pull away sections that remove easily; don’t worry if some is left on. A light sauce like this needs thin, light angel hair pasta.
This meal contains 674 calories per serving with 31 percent of calories from fat.
• When roasting vegetables, make sure they are in one layer with no overlap.
• Using tongs helps to remove skin from hot vegetables.
• Chop the vegetables in a bowl by hand, if you do not have a blender or food processor. The sauce will be chunkier, but still flavorful.
Wine suggestions: Red pepper and tomato pasta is a spicy, zingy dish that begs for a wine with similar characteristics. In a white, a California gewurztraminer might be nice. In a red, I might try a young Spanish crianza Rioja.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 2 small red bell peppers, 1/2 pound ripe plum tomatoes, 1/4 pound angel hair pasta, 1 package whole grain croutons, 1 small piece fresh parmesan cheese, 1 small can chickpeas and 1 small bag washed ready-to-eat spinach leaves.
Staples: garlic, onion, fat-free, vegetable oil spray, olive oil, balsamic vinegar, reduced-fat oil and vinegar dressing, salt and black peppercorns.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ’n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at www.DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.
Roasted Red Pepper and Tomato Pasta
Yield: Serves 2
Vegetable oil spray
2 small red bell peppers, cut in half and seeded
1/2 pound ripe plum tomatoes (about 3-4 tomatoes)
2 medium cloves garlic, peeled and left whole
1/2 small onion, sliced (about 3/4 cup)
1/4 pound angel hair pasta
2 tablespoons balsamic vinegar
1-1/2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons freshly grated parmesan cheese
Preheat broiler and put water for pasta on to boil. Line a baking tray with foil and spray with vegetable spray. Place red bell peppers, rounded side up, on tray along with tomatoes, garlic and onion slices. Broil about 5 inches from the heat for 10 minutes. Turn and broil another 5 minutes. While vegetables broil, add pasta to boiling water and cook 4 minutes for dried, 1 minute for fresh. Remove vegetables from broiler. The skin on the peppers and tomatoes will be blistered. Remove as much skin as easily comes away from the peppers. Reserve 2 to 3 slices of onion for the salad and puree the remaining vegetables in a blender or food processor. Or chop by hand. Blend in vinegar and oil. Add salt and pepper to taste. Toss with drained pasta. Sprinkle parmesan cheese on top and serve.
Per serving: 434 calories (31 percent from fat), 14.7 g fat (2.7 g saturated,9.1 g monounsaturated), 4 mg cholesterol, 12.9 g protein, 62.9 g carbohydrates, 7.7 g fiber, 98 mg sodium.
Yield: Serves 2
Several slices of onion from pasta recipe
2 teaspoons olive oil
1 cup whole grain croutons
1 cup canned chickpeas, rinsed and drained
4 cups washed ready-to-eat spinach leaves
2 tablespoons reduced-fat oil and vinegar dressing
Cut roasted onion slices into small pieces and add to a salad bowl. Tear spinach into bite-sized pieces and add to the bowl along with the croutons and chickpeas. Add dressing and toss well.
Per serving: 240 calories (31percent from fat), 8.3 g fat (1.1 g saturated, 3.8 g monounsaturated), 1 mg cholesterol, 1.09 g protein, 32.3 g carbohydrates, 5.5 g fiber, 314 mg sodium.