Angel hair pasta with fresh pepper sauce
Published in the March/April 2005 issue.
From: "Diabetes Self-Management"

Cooking spray
1 teaspoon olive oil
1/4 cup finely chopped onion
2 cups finely chopped red bell pepper
1 clove garlic, crushed
1 teaspoon dried basil
6 ounces angel hair pasta, uncooked
2 tablespoons balsamic vinegar
1/8 teaspoon black pepper
1 teaspoon grated Parmesan cheese
Coat a nonstick skillet with cooking spray and add oil. Heat oil over medium heat until hot. Decrease heat to low-medium and add onion, red bell pepper, garlic, and basil. Cook uncovered for 25 minutes, stirring frequently, until pepper is tender (if the mixture becomes dry, add a few drops of water to prevent sticking). Meanwhile cook pasta according to package directions, omitting any fat or salt. Pour pepper mixture into a food processor or blender. Add vinegar, and black pepper. Cover and process or blend on high until smooth, stopping to scrape down sides as needed. Pepper sauce can be warmed in a small pan over low heat or in the microwave if a warmer sauce is desired. Drain cooked pasta and top with pepper sauce. Sprinkle evenly with Parmesan cheese.

Cooking time: 25 minutes Preparation time: 20 minutes
Yield: 4 servings Serving size: 1/4 of recipe
Per Serving:

Calories: 198
Carbohydrate: 38 g
Protein: 7 g
Fat: 2 g
Saturated fat: <1 g
Sodium: 13 mg
Fiber: 2 g Exchanges per serving:
2 starch, 2 nonstarchy vegetable
Carbohydrate choices:
2 1/2