Slim Red and Green Pasta

60 minutes Prep: 25 minutes Cook: 35 minutes

79 calories per serving view nutrition facts

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2 1/2	pounds	sweet red bell peppers	or pimentos, or 20 ounces roasted red peppers,
1	cup	scallions, spring or green onions	thinly sliced
1	can	chickpeas (garbanzo beans)	low-sodium, (1 pound), drained
3/4	cup	basil	chopped, fresh, or 1/4 cup dried basil leaves
1 1/2	tablespoons	tarragon	chopped, fresh, or 1 1/2 teaspoon dried tarragon
3	tablespoons	capers	drained, canned
1	pound	pasta, rotelle	or armoniche
1	x	salt
1	x	black pepper

Place fresh bell peppers in a 10 x 15-inch pan.

Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes.

Let cool, then pull off skins, remove stems, and rinse off seeds.

(Drain and seed canned peppers.)

Finely chop peppers in a food processor or with a knife.

Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes.

Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat.

Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes.

Drain pasta and pour into a wide, shallow bowl.

Spoon pepper mixture onto pasta.

Mix to serve; season to taste with salt and pepper.

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Serving Size 158g

Amount per Serving

Calories 79 10% of calories from fat