Recipe by Barilla
"Mini penne tossed with colorful bell peppers and fresh basil makes a colorful and satisfying vegetarian meal. Barilla White Fiber pasta adds a healthy fiber boost without sacrificing taste."
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Barilla White Fiber Mini Penne
extra virgin olive oil
yellow onion, diced
red bell pepper
yellow bell pepper
fresh basil, chopped fine
Parmigiano-Reggiano cheese, grated
Salt and pepper to taste
This is a combination of flavors and ingredients I am very familiar with and love. Nothing not to like here! I did substitute some traditional little rigatoni, added some garlic and skipped the broth which I didn't see the need for. This alongside Parmesan Sage Pork Chops (also from this site) and some fresh steamed broccoli made for a delicious and satisfying meal.
It is a bit bland. I added some dill, which I think helped. Maybe a nice side dish with a summer meal.
In my opinion, this is the epitome of a great pasta dish. Simple, tasty, and naked. Dress it up with favorite ingredients, or don't. Eat it chilled with some feta tossed in, and maybe some pine nuts as well. Add wilted baby spinach, and some chopped Kalamatta olives, and some grape tomatoes. Perfection, warm or cold. Another hint: did you know that serving your pasta 'aldente' actually lowers the glycemic index of pasta? Meaning, the carbs are much lower than fully cooked pasta. So cooking pasta aldente means a lot less carbs. True stuff, my friends!
I loved this recipe. Easy, quick and healthy, not to mention delicious! Could add whatever spices you prefer.
Good versatile recipe - as Becky said you can go a lot of different ways with this.
I followed the recipe as write with one exception, I use garlic infused olive oil and it was delicious! For those of you who like a little more flavor I recommend using infused olive oil.
Better with a meat dish.
Great simple recipe as is, but also very versatile. Want more flavor? Increase the fresh basil. Add a little crushed red pepper and garlic.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Penne with Sweet Peppers and Parmigiano-Reggiano
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 109
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