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Prep Time: 7 Minutes Cook Time: 12 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ingredients:
8 ounces linguine, uncooked |
olive oil-flavored vegetable cooking spray |
1 teaspoon olive oil |
1 teaspoon minced garlic (about 2 cloves) |
1 tablespoon plus 1 teaspoon chopped fresh rosemary or 1 1/4 teaspoons dried rosemary |
1 1/3 cups coarsely chopped roasted sweet red pepper (about 1 jar) |
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained |
1/2 teaspoon salt |
1/2 teaspoon ground red pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic and rosemary; cook, stirring constantly, 2 minutes. Add roasted red pepper and next 3 ingredients. Bring to a boil; reduce heat, and simmer 5 to 6 minutes or until slightly thickened. Set aside, and keep warm.
3. To serve, place 1 cup pasta on each of 4 individual serving plates. Top each with 1 cup pepper mixture. Sprinkle each serving with 2 tablespoons cheese. Serve immediately.
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