- 8 ounces uncooked penne pasta
- 1 each large sweet red, yellow and green pepper, cut into 1/2-inch strips
- 1 large onion, cut into 1/2-inch strips
- 1/2 pound fresh mushrooms, sliced
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 3/4 teaspoon dried basil
- 1/2 teaspoon pepper
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat. Yield: 6 servings.
Originally published as Tricolor Pepper Pasta in Country Woman July/August 2002, p37
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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