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Calories per serving: 290
4 each 12 oz. jar roasted red peppers, drained, pureed
4 each thinly sliced garlic clove
3/4 teaspoon crushed red pepper
1/2 teaspoon smoked paprika
2 tablespoons tomato paste
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup grated parmesan cheese
COOK pasta following manufacturer directions.
DRAIN peppers, discard liquid. Place peppers in a blender and blend until smooth. Set aside.
SAUTE garlic in olive oil over medium heat 1-2 minutes in a large sauce pan. Add crushed red pepper and smoked paprika and cook for 30 seconds. Turn heat down to low and mix in tomato paste and SPLENDA® Granulated Sweetener.
STIR in red peppers and allow to gently simmer for 3-5 minutes.
WHISK in goat cheese and lemon juice. If desired, season to taste with salt & pepper. Lightly toss with pasta. Garnish with parsley and parmesan cheese.
Serving size: about 2 cups
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