Daniel Fast Recipe #1: Corkscrew Pasta with Peppers, Onions and Tomatoes

Corkscrewpasta

Courtesy Cookingclub.com

Bell peppers, onions and tomatoes form the base of this smoky sauce, which gets additional depth from smoked paprika. The nuttiness of the whole wheat pasta is a nice complement. Sliced roasted chicken or cooked sausage can be added to create a more meaty dish.

8 oz. whole wheat fusilli (corkscrew pasta) or rotini (spiral pasta)
2 tablespoons olive oil
2 green bell peppers, thinly sliced
1 medium onion, sliced
1 teaspoon smoked paprika
6 plum tomatoes (2 lb.), cut into 1-inch wedges
1/2 cup lower-sodium vegetable or chicken broth
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon pepper

1. Cook pasta according to package directions. Drain; return to pot.

2. Meanwhile, heat oil in large skillet over medium heat until hot. Cook bell peppers and onion 4 to 6 minutes or until they just begin to soften. Sprinkle with smoked paprika; stir in tomatoes. Cook, covered, 3 to 5 minutes or until tomatoes begin to soften but still hold their shape.

3. Uncover; add broth, thyme, salt and pepper. Bring to a boil; boil 1 minute or until slightly thickened. Toss with pasta.

4 (about 2-cup) servings

PER SERVING: 295 calories, 8 g total fat (1 g saturated fat), 10 g protein, 51 g carbohydrate, 0 mg cholesterol, 705 mg sodium, 7 g fiber

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