Creamy Tomato-Pepper Pasta

This creamy pasta dish is nearly as easy as opening a jar. Bright and fresh both in color and flavor, it's power-packed with fresh tomatoes and red bell pepper. Serves 4

Ingredients:

• 1 small onion, chopped
• 2 tbsp. garlic, minced
• 2 tbsp. olive oil
• 1 large red bell pepper, chopped
• 3 cups fresh tomatoes, seeded and chopped
• ¼ cup non-fat half-and-half (available in the dairy section)
• ¼ cup Parmesan cheese, grated
• ½ tsp. black pepper
• 1 pound dry bowtie or penne pasta (red pasta, if you can find it), cooked and drained

Directions:

1. Sauté garlic and onion in oil on medium-low heat until the onion is translucent, splashing in a few drops of water midway through cooking, if necessary, to prevent burning.
2. Add bell pepper and sauté until tender-crisp, about 2 minutes.
3. Stir in tomato and bring to a simmer.
4. Turn the heat off, let mixture cool down for a minute or two, and gradually stir in half-and-half.
5. Add cheese and pepper, stir, and turn heat to low.
6. Cook until heated again, and serve over pasta.

Nutritional Analysis per serving:

• 567 calories
• 98 grams carbohydrates
• 19 grams protein
• 10 grams fat
• 4 mg cholesterol
• 196 mg sodium
• 7 grams fiber

Recipe courtesy the National Cancer Institute