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Three Pepper Pesto Pasta

chef.cristian's picture
Ingredients
  Sweet red pepper 1 Large, coarsely chopped
  Olive oil 1
  Yellow pepper 1 Large, coarsely chopped
  Green pepper 1 Large, coarsely chopped
  Chopped onions 1⁄3 Cup (4.8 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned italian plum tomatoes 1 Cup (16 tbs), drained and chopped
  Low fat pesto pasta 1 Cup (16 tbs)
Directions

Spray an unheated large skillet with olive oil no-stick spray.
Add the red, yellow and green peppers.
Stir in the onions and garlic.
Cook over medium heat about 6 minutes or until tender.
Stir in the tomatoes.
Cover and simmer for 7 minutes.
To serve, divide the Reduced-Fat Pesto Pasta among six dinner plates.
Spoon the pepper topping over each serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Your rating: None
4.025
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 72 Calories from Fat 7

% Daily Value*

Total Fat 0.78 g1.2%

Saturated Fat 0.11 g0.53%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 102.5 mg4.3%

Total Carbohydrates 14 g4.7%

Dietary Fiber 2.4 g9.7%

Sugars 3.6 g

Protein 3 g5.1%

Vitamin A 21.4% Vitamin C 168.4%

Calcium 1.9% Iron 1.9%

*Based on a 2000 Calorie diet

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Three Pepper Pesto Pasta Recipe