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Creamy Tomato Pepper Pasta

1 small onion, chopped
2 tablespoons minced garlic
2 tablespoons olive oil
1 large red bell pepper
3 cups fresh tomatoes, seeded and chopped
1/2 cup non-fat half and half (available in the dairy section)
1/2 cup Parmesan cheese, grated
1/4 teaspoon black pepper
1 pound dry bowtie or penne pasta, cooked and drained


  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 an half.

  5. Add cheese and pepper, stir, and turn the heat to low.

  6. Cook until heated again, and serve over pasta.

Nutritional information

Makes 4 servings.

Calories: 567
Total fat: 10grams
Carbohydrate: 98 grams
Sodium: 196 milligrams
Fiber: 7 grams
Protein: 19 grams
Cholesterol: 196 milligrams

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