From Paulette Vickery's Recipe Collection

WW: ROASTED RED PEPPER PASTA

main dish

4 each red bell peppers, roasted,
1 each tomato, chopped
1/3 cup diced part skim motzarella
1/4 cup minced flat parsley
5 each pitted black olives
1 teaspoon olive oil
1/2 teaspoon black pepper
3 oz fetuccine
2 each lemon wedges

Roast red bell peppers. To do this, preheat broiler. Line a baking sheet with foil. Place the whole peppers on the baking sheet, and broil 4-6 inches from heat, turning frequently with tongs until skin is lightly charred on all sides, about 10 minutes. Transfer peppers to a paper bag, foil the bag closed and let steam 10 minutes. Peel, seed, and devain peppers over the sink to drain the juices, then chop peppers. In a medium bowl combine, bell peppers, tomato, cheese, parsley, sliced olives, oil, and black pepper. Cook feduccine and place in a serving bowl. Immediately add bell pepper mixture and toss to coat. Serve, garnished with lemon wedges. Per serving: calories 311, total fat 9 G, saturated fat 3 G, cholesterol 51 MG, sodium 172 MG, carbohydrate 49 G, fiber 6 G, protein 13 G, calcium 181 MG, points 6.

Yield: 2 servings




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