Tricolor Pepper Pasta Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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

1 cup: 230 calories, 11g fat (5g saturated fat), 62mg cholesterol, 348mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 26g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 fat.

  • 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
  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

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