Pasta and Peppers Recipe
Pasta and Peppers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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.
Originally published as Pasta and Peppers in Light & Tasty August/September 2001, p44

Nutritional Facts

1-1/4 cups: 249 calories, 3g fat (1g saturated fat), 5mg cholesterol, 665mg sodium, 47g carbohydrate (0 sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable.

Popular Videos

  • 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.
Originally published as Pasta and Peppers in Light & Tasty August/September 2001, p44

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