This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Bell Peppers and Pasta

By: Sharon Csuhta

"This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio"

Rate/Review | Read Reviews (47)

Prep Time:
12 Min

Cook Time:
10 Min

Ready In:
22 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 1/4 cups uncooked penne or medium tube pasta
3/4 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/4 cup sliced ripe olives
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup water
1/2 cup crumbled feta cheese

Directions

Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.

Footnotes

Nutritional Analysis: One serving (1-1/4 cups) equals 274 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 434 mg sodium, 40 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat.