Red Pepper Pasta

Ingredients

• 1 tablespoon rosemary or dried fresh chopped
• 2 cloves garlic minced
• 0.5 teaspoon ground pepper red
• 8 ounces pasta uncooked
• 29 ounce no-salt-added stewed tomatoes undrained canned
• 1 teaspoon olive oil 
• 0.5 cup parmesan cheese grated
• 1.3 cups roasted pepper sweet red coarsely chopped 1 [12-ounce] jar
• 0.5 teaspoon salt 

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain.
3. While pasta cooks, coat a large nonstick skillet with cooking spray; add oil.
4. Place over medium-high heat until hot.
5. Add garlic and rosemary; cook, stirring constantly, 2 minutes.
6. Add roasted red pepper and next 3 ingredients. Bring to a boil; reduce heat, and simmer 5 to 6 minutes or until slightly thickened. Set aside, and keep warm.
7. To serve, place 1 cup pasta on each of 4 individual serving plates. Top each with 1 cup pepper mixture.
8. Sprinkle each serving with 2 tablespoons cheese.
9. Serve immediately.