Vol. 2, No. 3 | March 2010




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Recipe: Linguine with Roasted Yellow Pepper Sauce



2 medium yellow bell peppers

?c white wine

?c shallots, chopped

1 lb linguine pasta, cooked

4 servings

Serving Size: 1 Cup pasta, ? c sauce

Calories: 196

Total Fat: 1g

Sat. Fat: 0g

Sodium: 105mg

Carbohydrate: 39 g

Dietary Fiber: 3g

Exchanges: 2 Starch, 1 Vegetable



Place the yellow bell peppers on burners of stove and turn heat on high. Allow the skin to turn completely black, turning the pepper occasionally. When all the peppers are blackened, put them in a large bowl and cover with plastic wrap to steam the skins away. After 10 minutes, run the peppers under cold water and peel away the skins. Remove the tops and seeds of the peppers and roughly chop.


Place the yellow peppers, white wine, and shallots in a pan over high heat., Bring the mixture to a boil, then reduce heat to a simmer for 20 minutes


Place the yellow pepper mixture into a food processor or blender and puree. If the sauce is too thick, add some water. Add the white pepper, mix well, and serve over cooked pasta.


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