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Add a photoServings: 4
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1/2 lb Pasta, small tubes or possibly shells
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 3 lrg Red and/or possibly yellow bell peppers
- 1 med Onion julienned
- 1 tsp Salt
- 1/2 tsp Finely-grnd black pepper
- 2 x Garlic cloves - (to 3) chopped
- 2 tsp Hungarian or possibly Spanish paprika
- 1 lrg Tomato seeded, diced
- 1/2 c. Lowfat sour cream
- 3 dsh Warm sauce
Directions
- Bring 1 gallon salted water to a rolling boil in a large stockpot. Add in 1 Tbsp. extra virgin olive oil and pasta and cook till al dente, about 6 to 8 min. Drain in a colander, shaking vigorously, and immediately transfer to an oiled cookie sheet or possibly clean countertop to cold. When cooled, transfer to a bowl, and toss with a little extra virgin olive oil. Cover with plastic wrap and set aside at room temperature.
- Meanwhile, roast bell peppers over a gas flame or possibly on a tray under the broiler. Keep turning so the skin is proportionately charred, without burning and drying out the flesh. Transfer charred peppers to a paper or possibly plastic bag, tie the top closed and let steam till cold to the touch, about 15 min. To peel peppers, pull off the charred skin by hand and then, only if necessary, dip the peppers briefly in water to remove any blackened bits. (Don't peel the peppers under running water since which would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
- Heat remaining Tbsp. extra virgin olive oil in a large skillet over high heat. Add in onions, salt, and pepper, and cook till golden. Lower heat to moderate, add in garlic, cook 1 minute, then add in paprika, and cook 1 minute more. Add in red peppers and tomatoes, cook an additional 1 to 2 min, and remove from heat.
- Transfer to a medium bowl and combine with lowfat sour cream and warm sauce. Pour over reserved pasta, toss well, and serve.
- This recipe yields 4 to 6 servings.
- Variation: Add in about 1/2 lb. Genoa salami, sliced thinly and julienned, to sauteed onions before adding garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 439 | |
| Calories from Fat 208 | 47% |
| Total Fat 23.66g | 30% |
| Saturated Fat 5.85g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 612mg | 26% |
| Potassium 336mg | 10% |
| Total Carbs 48.59g | 13% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.07g | 3% |
| Protein 8.9g | 14% |
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