From Linda Gassenheimer’s Dinner in Minutes Column
Tomato and Red Pepper Pasta
4 ounces fusilli (corkscrew) pasta, (about 11/4 cups)
2 teaspoons olive oil
1 medium tomato cut into 1-inch cubes (about 1 cup)
1 small red bell pepper cut into 1-inch pieces (about 1 cup)
1 teaspoon minced garlic
Salt and freshly ground pepper
2 tablespoons chopped parsley (optional)
Fill a large saucepan with 3 quarts water and bring to a boil. Add the pasta and boil 9 minutes.
Meanwhile, add olive oil to a large, nonstick skillet and place over medium-high heat. Add the tomatoes, red pepper and garlic. Sauté 5 minutes. Remove vegetables to a large bowl. When pasta is cooked, drain and add to the bowl. Toss well, adding salt and pepper to taste. Sprinkle with parsley and serve with the pork. Makes 2 servings.
Per serving: 323 calories (17 percent from fat), 6.1 g fat (0.9 g saturated, 3.5 g monounsaturated), 0 cholesterol, 10.4 g protein, 57.6 g carbohydrates, 6.6 g fiber, 20 mg sodium.