Spaghetti with Pea Puree
serves 4

Spaghetti with Pea Puree

Fresh spring peas are sautéed along with onion, garlic and fresh basil creating this fantastic flavorful, green pasta sauce. Serve it with a salad for a meatless meal.

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2 red, orange, or yellow bell pepper
1 tablespoon olive oil
1 cup chopped onions
5-6 cloves chopped garlic
2 cups shelled fresh peas (thawed frozen peas will do but not canned)

9-12 chopped fresh basil leaves
1/2 cup low sodium vegetable broth (or chicken broth)
1/2 cup water
1/4 cup grated Parmesan cheese (optional)
8 ounces thin spaghetti

1. Rub bell peppers with 1 teaspoon of oil, place on foil lined cookie sheet and broil turning to char all sides.
2. Place peppers in paper bag or place them in a bowl covered with plastic wrap. 
3. Peel and seed when cool. Cut into strips.
4. Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Saute onion and garlic until tender.
5. Stir in peas, basil, broth and water. Simmer 5-8 minutes or until peas are just tender.
6. Blend until smooth. Stir in Parmesan cheese. 
7. Return sauce to pan, keep sauce warm over low heat while spaghetti cooks.
8. Cook pasta according to package directions. Drain.
9. Place pasta, sauce and roasted red peppers in a large bowl, mixing well. Serve warm.

Calories 232, Fat 4.9g, Cholesterol 41mg, Sodium 69mg
Carbohydrates 39.3g, Fiber 1.9g, Sugars 3.9g, Protein 7.7g