- 3 red bell peppers, stemmed, halved, seeded, and cut into chunks
- 2 small shallots, sliced
- 2 cloves garlic
- 1 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- 6 sprigs fresh thyme
- 3 sprigs fresh oregano
- Salt and freshly ground pepper
- 1 (12 oz) pkg whole grain pasta, such as linguine or pappardelle
- 1 bunch red chard, chopped
- 1/4 cup freshly grated parmesan
Red: Most red fruits and vegetables owe their color to lycopene, a phytochemical that helps protect against cell damage. Lycopene has been shown to reduce the risk of some cancers, like prostate and breast cancer, as well as heart disease.
Preheat oven to 350°.
Add bell peppers, shallots, and garlic to a rimmed baking sheet. Sprinkle brown sugar and balsamic vinegar over peppers. Sprinkle thyme, oregano leaves, and salt and pepper over vegetables. Roast until peppers are just starting to char and brown sugar and balsamic are starting to caramelize and bubble, about 20 minutes.
Add to a blender and blend until smooth.
In a frying pan over medium heat, warm sauce until lightly bubbling along edges.
Bring a pot of salted water to a boil over high heat. Add pasta and cook until al dente, 10-12 minutes. Reserve 1 cup of pasta water. Add chopped chard to a colander and drain pasta over chard to wilt. Transfer pasta to sauce and toss to combine. Add some of reserved pasta water to thin sauce, as needed. Serve in shallow bowls and sprinkle with chard and parmesan.
Nutrition per serving: 420 calories; 4.5g total fat (1 g saturated); 350mg sodium; 83g carbohydrates; 13g dietary fiber; 14g sugar (3g added sugar); 17g protein