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Tricolor Pepper Pasta Recipe

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I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.—Roxanne Lynnes, Grand Forks, North Dakota
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

Nutritional Analysis: One serving (1 cup) equals 253 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 594 mg sodium, 41 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.

Directions

  1. 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

Nutritional Facts

Nutritional Analysis: One serving (1 cup) equals 253 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 594 mg sodium, 41 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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