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Pepper Pasta

Danette's picture
Ingredients
  Uncooked farfalle pasta 4 Cup (64 tbs) (bow-tie pasta 8 ounces)
  Olive oil/Vegetable oil 1 Tablespoon
  Green bell peppers 2 Small, cut into 1/4-inch strips
  Red bell pepper 1 Small, cut into 1/4-inch strips
  Yellow bell pepper 1 Small, cut into 1/4-inch strips
  Tomato pasta sauce 4 Cup (64 tbs) (any variety)
Directions

1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
3. Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Italian
Course: 
Breakfast
Taste: 
Savory
Feel: 
Smooth
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
8

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Average: 4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 294 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 0.28 g1.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 340.2 mg14.2%

Total Carbohydrates 52 g17.3%

Dietary Fiber 4.7 g18.6%

Sugars 6 g

Protein 9 g17.9%

Vitamin A 36.9% Vitamin C 147.1%

Calcium 4.5% Iron 11.9%

*Based on a 2000 Calorie diet

1 Comment

Lovetocookalot's picture
this sounds wonderful, thanks...i will try this tomorrow
Pepper Pasta Recipe