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Bell Peppers and Pasta

Bell Peppers and Pasta
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
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2-1/4 cups uncooked penne pasta
  • 3/4 cup chopped onion
  • 1 tablespoon olive 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.
Nutrition Facts: One serving (1-1/4 cups) equals 274 calories,
© Taste of Home 2013

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Bell Peppers and Pasta (continued)

Nutrition Facts: 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.
© Taste of Home 2013