Red Pepper Spaghetti

Red Pepper Spaghetti
• 1 medium onion, chopped (1/2 cup) • 1 red pepper, without seeds, chopped • 1 carton (10.25-oz) extra-firm tofu, cut into 1/2-inch cubes • 1/2 cup black olives, sliced and pitted • 1 15.5-oz jar spaghetti sauce • 6 cups cooked spaghetti

Sauté onion and pepper in skillet sprayed with canola nonstick cooking spray. Add tofu, olives, and spaghetti sauce. Bring to boil, mix, and let simmer for 10 minutes. Serve over hot spaghetti. Serves 6.

Nutrients per serving

• Calories: 315 • Carbohydrates: 49g • Protein: 13g • Saturated fat: 2g
• Monounsaturated fat: 3g • Cholesterol: 0 • Fiber: 5g
• Soy protein: 6g • Vitamin C: 69mg • Fat: 8g