Fusilli Pasta with Creamy Red Bell Pepper Sauce

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Category : Pastas/Risottos

Recipe : Fusilli Pasta with Creamy Red Bell Pepper Sauce

Makes 4 servings

6 ounces fusilli pasta
1 medium red bell pepper, cored, seeded and cut into 1/4" slices
1/2 cup blanched, peeled, seeded and chopped tomato
1/4 cup chopped onion
2 teaspoons olive oil
Pinch salt
Freshly ground black pepper to taste
1/4 cup regular (4% milk fat) cottage cheese
1 tablespoon + 1 teaspoon grated Parmesan cheese
Fresh flat-leaf parsley sprigs to garnish (optional)

In large pot of boiling water, cook fusilli 10-12 minutes, until tender. Drain and
place on large decorative platter; keep warm.
Meanwhile, in large nonstick skillet, combine red pepper, tomato, onion, oil, salt,
black pepper and 1/2 cup water; cook over medium-low heat, covered, stirring
frequently, 15 minutes, until liquid has evaporated and vegetables are tender,
adding more water, 1 tablespoon at a time, just to keep mixture from sticking.
Transfer vegetable mixture to food processor or blender; add cottage cheese.
Puree until smooth.
Top pasta with vegetable mixture; sprinkle with Parmesan cheese. Serve
garnished with parsley if desired.

EACH SERVING (2 CUPS) PROVIDES: 1/2 Fat, 1 Vegetable, 1/4 Protein, 2 Breads,
10 Optional Calories

PER SERVING: 214 Calories, 4 g Total Fat, 1 g Saturated Fat, 3 mg Cholesterol, 123
mg Sodium, 36 g Total Carbohydrate, 2 g Dietary Fiber, 8 g Protein, 44 mg Calcium