Pepper Pasta
This low fat low cholesterol recipe is colorful and
delicious!
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Servings: 4 large servings |
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2 large red bell
peppers, cut in strips • 2 large orange bell peppers, cut in strips • 2 large yellow bell peppers, cut in strips • 3 tablespoons extra virgin olive oil • 4 cloves garlic, minced • 1/2 cup dry white wine • 1/8 teaspoon crushed red pepper flakes (optional) • 1 pound penne pasta |
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Sauté garlic in olive oil in non stick skillet over medium - high heat, stirring until golden brown. Add bell peppers, wine, and salt and fresh ground black pepper to taste. Cook covered, stirring occasionally, until tender (15 to 20 minutes). While peppers simmer, cook pasta in large pot of boiling salted water until al dente. Drain. Toss with pepper mixture and sprinkle with crushed red pepper flakes, if desired.
Per Serving: 480 Calories
4gFat (7.0% calories from fat)
16g Protein
96g Carbohydrate
7g Dietary Fiber
0mg Cholesterol
6+mg Sodium
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