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