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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (257g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 422 | ||
| Calories from Fat 71 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.0g | 12% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 29mg | 1% | |
| Potassium 458mg | 13% | |
| Total Carbohydrate 77.1g | 25% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 7.0g | ||
| Protein 13.0g | 26% | |
Spaghetti with Sweet Red Pepper Sauce
SERVES 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 3 cloves garlic, chopped
- 1 cup chopped red onion
- 3 sweet red peppers, seeded,chopped
- 1 1/3 cups vegetable stock
- salt
- fresh ground pepper
- 3/4 lb spaghetti or spaghettini
- 1/2 cup chpped fresh basil or parsley, plus extra for garnish
- 1 large lemon, grated zest of
- freshly grated parmesan cheese
Directions
1
Heat oil and butter in large nonstick skillet over medium high heat.2
Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.3
Add stock, salt and pepper.4
Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.5
Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.6
Cook pasta in large pot of boiling salted water until al dente.7
Drain well and add to sauce in skillet.8
Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.9
Transfer to large serving bowl and sprinkle with lemon zest.10
Serve with cheese and pass the peppermill.
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Browse similar recipes by category
- Course > Condiments, etc. > Sauces
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Summer
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: diggroweatdance
On Oct 11, 2009
not only delicious, but beautiful: looks like confetti in a pot.
From: SuzieQutie
On May 31, 2008
This was an interesting change from the traditional tomato sauce. And it was so easy to make! My BF had doubts about this as I was making it as he saw the big chunks of red peppers and tried to convince me to put some tomatoes in the sauce. It has a very sweet and velvety taste. I used chicken stock as that is what I had on hand and added mushrooms and mild italian sausage. I'm not sure about the lemon zest but perhaps it would have been better with chicken. I'd make this sauce again for sure. Thanks for posting!
From: Anu
On Oct 7, 2002
Creamy is right! Why, this was downright velvety, and a flaming orange in colour. I used water instead of stock, and omitted the lemon zest, because, er... I don't know how to zest a lemon! All the ingredients just blend in beautifully to make a flavourful, nutritious and hearty sauce. This made for a fantastic lunch today. Thanks!
From: Folk Dancer
On Jan 9, 2003
If it were possible to give a recipe 6 stars I would have. This is the best recipe I have seen on Zaar. It is ridiculously simple to make and a wonderful change from the normal cream or tomato based sauces.
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