In this recipe
-
Notta Pasta Rice Spaghetti
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Roasted Red Pepper Sauce for Notta Pasta
Spaghetti Notta Pasta pairs so well with sautéed tri-color peppers and roasted red pepper sauce.
Serves 4
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
3 tablespoons olive oil, divided
1 large red onion, sliced
1 tablespoon minced garlic
3 bell peppers (red, yellow and green) sliced thinly
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon minced fresh rosemary
1-12 oz jar roasted red peppers, drained
1-8 oz can tomato sauce
1/2 cup grated Parmesan cheese, divided
1. | Put a large pot of salted water on to boil. |
2. | In a large nonstick skillet, heat 2 tablespoons olive oil. Add onion and garlic. Sauté until almost soft. |
3. | Add bell peppers, salt, and pepper. Saute until peppers begin to soften. Add rosemary and saute 2 minutes more. |
4. | Pour roasted red peppers and tomato sauce into a food processor or blender. Blend until smooth and add to vegetables. Simmer 5 minutes, stirring occasionally. |
5. | Meanwhile, boil Notta Pasta according to directions on box. Drain and rinse briefly. Toss with remaining tablespoon olive oil and 1/4 cup of Parmesan cheese. |
6. | Pour Notta Pasta into pasta bowl and top with sauce. Sprinkle with remaining 1/4 cup Parmesan cheese and serve. |
Roasted Red Pepper Sauce for Notta Pasta
Nutrition Facts:*
CALORIES: 500
FAT: 14g
CHOLESTEROL: 10mg
SODIUM: 1910mg
CARBS: 75g
PROTEIN: 12g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com