Ziti & Peppers with Spicy Tomato Sauce & Mozzarella
The subtle sweetness of the carrot juice in this jalapeqo-laced tomato sauce rounds out the flavors nicely plus contributing a significant amount of beta-carotene to a dish very high in lycopene and vitamin C, too.
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, cut into thin strips
  • 1 medium green bell pepper, cut into thin strips
  • 1 large onion, halved and thinly sliced
  • 2 fresh jalapeno peppers, with some of the seeds, halved and sliced crosswise
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes in puree
  • 1/2 cup carrot juice
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 10 ounces ziti pasta
  • 2 ounces part-skim mozzarella cheese, shredded (optional)

1. In a large, deep nonstick skillet or flameproof casserole, heat oil over medium-high heat. Add bell peppers, onion, jalapeno peppers and garlic, and toss to coat well with oil. Reduce heat to low, cover and cook slowly, stirring occasionally, until vegetables are very tender, about 12 minutes.

2. Stir in tomatoes, carrot juice, oregano, thyme, black pepper, red pepper flakes and salt, and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally, to blend flavors.

3. Meanwhile, in a large pot of boiling water, cook pasta according to package directions. Drain and transfer to a serving bowl.

4. Pour sauce over pasta and toss well. Sprinkle individual servings with mozzarella (if using).

Nutritional Information
Per serving: 435 calories, 7.0g total fat, 2.1g saturated fat, 3.3g monounsaturated fat, 0.9g polyunsaturated fat, 3.3g dietary fiber, 16g protein, 78g carbohydrate, 8mg cholesterol, 534mg sodium.
Good source of: beta-carotene, lycopene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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