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Bell Peppers and Pasta Recipe

Photo by: Taste of Home

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This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 25 min.

Ingredients

2-1/4 cups uncooked penne pasta
3/4 cup chopped onion
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese

Directions

Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/4 cups) equals 274 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 434 mg sodium, 40 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat.

Bell Peppers and Pasta published in Light & Tasty June/July 2004, p29

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