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Pasta and Peppers

 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.


  • 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


  • 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)

Nutritional 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.