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Pasta and Peppers

This colorful pasta toss is sure to brighten your dinner table. Garlic, basil and a splash of white wine accent the sweet peppers and spiral pasta. For a fun and different look, you can substitute bow tie or medium shell pasta instead.

6 ServingsPrep/Total Time: 25 min.

Ingredients

12 ounces uncooked spiral pasta
2 medium sweet red peppers, cut into 1/2-inch pieces
2 medium sweet yellow peppers, cut into 1/2-inch pieces
1 tablespoon butter
3 garlic cloves, minced
1 tablespoon cornstarch
1-1/2 cups vegetable broth
2 tablespoons white wine or additional vegetable broth
2 tablespoons minced fresh basil
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Directions

Cook pasta according to package directions. Meanwhile, in a large
nonstick skillet, saute peppers in butter until crisp-tender. Add
garlic; saute 1 minute longer. Combine cornstarch, broth and wine or
additional broth until smooth; stir into pepper mixture. Bring to a
boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in the basil, salt and pepper. Drain
pasta; toss with pepper mixture. Sprinkle with parsley. Yield: 6
servings.

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Pasta and Peppers (continued)

Nutrition Facts: One serving (1-1/4 cups) equals 249 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 665 mg sodium, 47 g carbohydrate, 4 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.