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Rich and robust, this pasta has only a fraction of the fat and calories found in most pesto dishes. The bell pepper and carrot give the garlicky tomato sauce a pleasing hint of sweetness, while the jalapeno pepper lends a bit of fire. For a spectacular presentation, top the pasta bowl with a few scallion starbursts. Preheat a heavy sauté pan for about 1 minute over medium heat. Spray it 3 times with the vegetable oil. Toss in the onion, green pepper, and carrot and sauté for 2 minutes. Add the oregano, thyme, and wine. Cook for about 5 minutes, until most of the wine has been absorbed. Stir in the tomatoes, the jalapeno pepper, and the bouillon cube. Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally. In the meantime, bring a large pot of water to a boil over high heat. Once the water is boiling, add the linguine. Cook the pasta 8 to 12 minutes, to desired tenderness. To the simmering vegetable mixture, add the garlic, mushrooms, vinegar, tomato paste, and salt and black pepper. Raise the heat to medium, cover, and cook for 10 minutes. Stir in the pesto. When the linguine is done, drain and transfer it to a warm serving bowl. Add the sauce and toss. Garnish with the Parmesan cheese. Serves: 4. Fat per serving = 3.8 grams. Calories per serving = 349 Recipe by: In the Kitchen with Rosie, by Rosie Daley, page 52 Converted by MM_Buster v2.0l.
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