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Penne Rigate with Sweet Red Pepper Sauce

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Submitted by susankum

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

1 453.6
POUND G PASTA, PENNE *
1 15
TABLESPOON ML OLIVE OIL
2 2
MEDIUM MEDIUM CARROTS
sliced
1 1
LARGE LARGE ONIONS
chopped
1 1
LARGE LARGE GARLIC CLOVES
minced *
3 45
TABLESPOONS ML BASIL
minced
10 289
OUNCES ML/G TOFU
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Boil pasta in salted water to al-dente.

Rinse and drain.

Keep warm until served.

In olive oil, sauté carrots, onion, bell pepper, garlic, and basil until soft.

Cut the tofu in half.

Blend half the sautéed veggies with half the silken tofu in a blender until creamy, then repeat for the other half.

Return to the pan, heat, and add salt and pepper.

Serve sauce when hot over warm pasta.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 109 53% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 618mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 13g
Vitamin A 108% Vitamin C 9%
Calcium 28% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

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