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Linguine with Fresh Tomato Sauce
Diabetic Living Magazine
“You can make fresh tomato sauce in just a little more time than it takes to cook pasta when you follow this easy recipe—and the pop of fresh tomatoes and red bell pepper makes it well worth your time. Serve this healthy pasta dish topped with cheese and fresh herbs for a simple vegetarian meal or add turkey meatballs for a heartier dinner.”
6 ounces whole-wheat linguine
2 teaspoons olive oil
1 cup chopped red bell pepper
½ cup chopped onion
1½ cups cherry tomatoes, halved
1 (8 ounce) can no-salt-added tomato sauce
⅛ teaspoon salt
⅓ cup chopped fresh basil
¼ cup finely grated Parmesan cheese
1Bring a large saucepan of lightly salted water to a boil. Cook linguine for 1 minute less than directed on package. Drain, reserving ½ cup of the cooking water.
2Meanwhile, heat oil in a medium nonstick skillet over medium heat. Add bell pepper and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in tomatoes, tomato sauce and salt. Cover, reduce heat to medium-low and cook for 5 minutes, stirring once or twice.
3Stir in the linguine and the reserved cooking water. Increase heat to medium; cook, uncovered, until the pasta is tender and the sauce has thickened slightly, 2 to 3 minutes. Stir in basil, sprinkle with Parmesan and serve.
Note: If you're following our 1,500-calorie diabetes meal plan, pair this recipe with Turkey Meatballs (see Aassociated Recipes) for a healthier take on spaghetti with meatballs.