Three Pepper Pesto Pasta

chef.cristian's picture

Sep. 16, 2011


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)


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
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 72Calories from Fat 7

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 102 mg4.25%

Total Carbohydrates 14 g4.7%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet