This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Main Dishes
Cups of Fruits and Vegetables per Serving: 1
2 tablespoons olive oil
2 tablespoons garlic, minced
1 small onion, chopped
1 large red bell pepper, chopped
3 cups (3 large) tomatoes, seeded and chopped
¼ cup fat-free half-and-half
¼ cup Parmesan cheese, freshly grated
½ teaspoon black pepper, freshly ground
In a large pot, cook the pasta according to the package directions.
Meanwhile, in a large skillet, heat the oil over medium-low heat.
Add the garlic and onion and cook until the onion is soft, adding a little water to the skillet if the mixture seems dry.
Add the bell pepper and cook for about 2 minutes, or until tender-crisp.
Stir in the tomatoes.
Remove from the heat and let cool for 1 or 2 minutes.
Return the skillet to the heat.
Gradually stir in the half-and-half, Parmesan, and black pepper.
Reduce the heat to low and cook until heated through.
Serve over the pasta.
Each serving provides: An excellent source of vitamin A, vitamin C and fiber, and a good source of folate, calcium and potassium.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 371||Carbohydrates: 55g|
|Total Fat: 10.9g||Cholesterol: 4mg|
|Saturated Fat: 1.9g||Dietary Fiber: 8g|
|% of Calories from Fat: 27%||Sodium: 108mg|