Fusilli with Pureed Yellow Pepper Sauce

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Category : Pastas/Risottos

Recipe : Fusilli with Pureed Yellow Pepper Sauce

To turn this lovely sauce into a flavorful dip for a crudit platter, substitute 4 ounces
nonfat cream cheese for the ricotta.

Makes 4 servings

1 large yellow bell pepper, seeded and chopped
1 medium onion, chopped
1/2 medium tomato, chopped
2 teaspoons olive oil
1/4 teaspoon salt
Freshly ground black pepper, to taste
6 ounces fusilli pasta
1/4 cup part-skim ricotta cheese
2 tablespoons minced fresh parsley
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese

In a large nonstick skillet over medium-low heat, combine 3/4 cup water, the bell
pepper, onion, tomato, oil, salt and black pepper. Cover and cook, stirring
frequently and adding 1/4 cup water at a time as needed, 15-18 minutes, until the
vegetables are tender and the liquid is evaporated.
Meanwhile, in a large pot of boiling water, cook the fusilli according to package
directions. Drain and place in a serving bowl; keep warm.
In a blender or food processor, combine the pepper mixture and ricotta cheese;
puree until smooth. Add to the bowl with the fusilli and toss to coat. Sprinkle with
the parsley and Parmesan cheese. Divide evenly among 4 plates and serve.

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

PER SERVING: 233 Calories, 5 g Total Fat, 2 g Saturated Fat, 6 mg Cholesterol, 199
mg Sodium, 38 g Total Carbohydrate, 2 g Dietary Fiber, 9 g Protein, 90 mg Calcium