Ingredients
4
4 servings
- •1 teaspoon olive oil
- •1 green bell pepper, chopped
- •1 yellow bell pepper, chopped
- •1 onion, chopped
- •4 cloves garlic, minced
- •salt and ground black pepper to taste
- •2 (14.5 ounce) cans no-salt-added diced tomatoes
- •½ cup white wine
- •½ cup chopped fresh parsley, divided
- •½ teaspoon dried basil
- •½ teaspoon dried oregano
- •½ teaspoon red pepper flakes
- •8 ounces whole-wheat spaghetti
- •12 ounces cooked shrimp
- •½ cup grated Pecorino-Romano cheese, or to taste (Optional)
Instructions
- Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season mixture with salt and pepper.
- Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, occasionally stirring, until tomatoes break down, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until nearly cooked through, about 10 minutes; drain.
- Stir drained pasta and cooked shrimp into tomato sauce; cook until pasta is cooked completely through yet firm to bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Nutritional Facts
Per 4 servings
- Calories: 398
- Carbohydrate: 62g
- Fat: 4g
- Fiber: 12g
- Protein: 29g
- Sugar: 11g
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