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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
8 ounces linguine, uncooked |
1 teaspoon olive oil |
1 teaspoon minced garlic (about 2 cloves) |
1 1/4 teaspoons dried rosemary |
1 (12 ounce) jar roasted red peppers, coarsely chopped |
2 (14 1/2 ounce) cans no-salt-added stewed tomatoes, undrained |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1/2 cup parmesan cheese |
Directions:
1. Cook pasta as directed; drain.
2. Meanwhile, coat a large nonstick skillet with cooking spray; add olive oil and heat over medium-high heat. Add garlic and rosemary and cook, stirring constantly, 2 minutes. Add roasted red pepper and next 3 ingredients. Bring to a boil, reduce heat and simmer about 5 minutes, until thickened slightly.
3. Serve pasta topped with sauce and sprinkled with cheese.
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