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Pasta and Peppers Recipe

Pasta and Peppers Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley. Yield: 6 servings.

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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.