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Ingredients
- 2 med Red peppers
- 1/2 med Red onion
- 2 x Cloves garlic
- 1 Tbsp. Lemon juice
- 1/2 c. Water
- 1/4 c. Ff rice lowfat milk, (optional)
- 1 tsp Salt
- 1 tsp Pepper
- 1 Tbsp. Basil, (we used dry)
- 2 x Servings angel hair
Directions
- Toss the 2 peppers whole into a broiler/toaster oven or possibly regular oven at 375 degrees for 20 minutes., turning every 5 minutes to make sure all sides are slightly charred. Remove and plunge into ice water, that will shrivel the peppers and allow you to peel the skin off in a breeze. After peeled, seed and coarsely chop the peppers. While the peppers are roasting, water-fry the onion and garlic til they give up (just translucent/soft -) when done, toss into a food processor and process a few seconds. Add in the peppers, lemon juice, and seasonings to the processor and puree til slightly smooth (we used a bit of rice lowfat milk to thin it down a bit). Seve immedaitely (it will still be hot) over the pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 406g | |
| Calories 98 | |
| Calories from Fat 7 | 7% |
| Total Fat 0.74g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2345mg | 98% |
| Potassium 558mg | 16% |
| Total Carbs 20.91g | 6% |
| Dietary Fiber 5.4g | 18% |
| Sugars 11.75g | 8% |
| Protein 3.1g | 5% |
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