Three-Pepper Pasta

This pasta is easy to make and can be thrown together in a pinch. It is perfect for a quick, weeknight one-dish meal or for a casual dinner party with friends. Even better: It makes great leftovers for lunch the next day.
Three-Pepper Pasta
1 box of pasta (bowtie, fusilli or ziti)
1 each of green, red and yellow peppers
5 leaves fresh basil, chopped
3 cloves fresh garlic, minced
1/4 cup olive oil, plus 3 tablespoons
Parmesan, freshly grated or shaved
Salt (optional)
Pepper (optional)
Boil the water for the pasta in a large stock pot. Slice the peppers into thin strips and set aside. Chop approximately 5 leaves of basil finely and set aside. Mince 3 cloves of garlic. Heat 3 tablespoons of olive oil in a sauté pan or skillet. Add the garlic and toss until slightly toasted. Add the peppers and sauté for about 10 minutes, until they are well cooked and begin to caramelize. If they start to dry out, add a few drops of water. While the peppers are cooking, add pasta to boiling water and cook according to the package instructions. Drain the pasta well. Add the pasta to the skillet with the pepper mixture and toss well. Add 1/4 cup olive oil and the Parmesan and toss again. Sprinkle with basil and Parmesan before serving. Season with salt and pepper (optional). Serves 4
Cooking Tips:

  • Adding steamed broccoli, sautéed mushrooms or any other favorite colorful vegetables to give this pasta dish your own twist.
Meatless Monday: White Bean Hummus Wrap With Avocado and Bell Pepper

Nutritional Analysis—Calories: 388; cholesterol: 55mg; carbohydrates: 46g; sodium: 86mg; fiber: 1g; fat: 18g; protein: 11g

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