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Penne Pasta with Peppers

Read Reviews (20)

"This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired." — Donna Lasater

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Original recipe makes 4 to 6 servings Change Servings

1 pound penne pasta
2 tablespoons olive oil
2 red onions, cut into strips

2 cloves garlic, chopped
3 red bell peppers, chopped
2 yellow bell pepper, chopped

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Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

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Good basics, but I used 1 each green, red and yellow pepper. I added a small can of stewed tomatoes after the peppers and onion sauteed, and then tossed the cooked pasta into the same pan to let it absorb the olive oil flavor a bit. Tasted great and heated up well in the microwave the next day. Will make again.

—SUNEYE

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Most Helpful Critical Review

Oct 08, 2008

This dish could use more flavor. I added red chili flakes and lots of salt and pepper, and I used one each of red, yellow, and orange bell peppers. I found the pasta itself to be a bit dry (I used whole wheat), so I think next time I'll add some tomatoes or spaghetti sauce.

—hissingfauna

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29 Ratings

Sep 12, 2003

Tastey yet fast meal for people who work, if I have time I add chicken breast to it.

—CTAMBEN

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Nov 18, 2010

This a tasty, simple pasta dish if you love peppers and onions like we do! I have made this several times, and I always add some dried Italian seasoning, salt and pepper. Crushed red pepper flakes is great in this too, if you prefer some spiciness. I do add more olive oil, but that's just personal preference. We love this topped with grated parmesan cheese, sometimes I toss some in the vegetable mix as well. Thanks for sharing, we really enjoy this :)

—Cat Lady Cyndi

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Aug 02, 2010

This was really good! The second time I made it, I added some left over grilled chicken and fresh zucchini. I also added a bit more garlic, and used less peppers. One of the best pastas I've ever made, and the family loved it! Gotta have the grated parmesan on top, though.

—Jessy B.

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May 16, 2008

This dish is very easy! But, I added a pound of smoke sauage with peppers in frying pan.

—semogal

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Oct 20, 2010

We add sausage to this and it is a 5 star recipe for us!

—Tara

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Apr 14, 2011

I thought this was just perfect, but Hubs thought it "needed something" (his taste buds must have been shot tonight). It was the perfect accompaniment to "Pork Marsala," also from this site. Normally I would have served the meat with just some pasta aglio e olio, but this time I wanted something with a little more pizazz, a little more colorful. I didn't measure precisely, just cut, chopped and added to taste, tossing all at the end. Loved it.

—naples34102

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Nutrition

Calories
432 kcal
22%

Carbohydrates
79.9 g
26%

Cholesterol
0 mg
0%

Fat
7.8 g
12%

Fiber
5.8 g
23%

Protein
14 g
28%

Sodium
10 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Penne Pasta with Peppers

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 432
Calories from Fat: 71

% Daily Value *
Total Fat 7.8g 12 %
Saturated Fat 1.3g 6 %
Cholesterol 0mg 0 %
Sodium 10mg < 1 %
Potassium 523mg 15 %
Total Carbohydrates 79.9g 26 %
Dietary Fiber 5.8g 23 %
Protein 14g 28 %
Sugars 8.6g
Vitamin A 76 %
Vitamin C 426 %
Calcium 6 %
Iron 34 %
** Thiamin 2 %
Niacin 53 %
Vitamin B6 29 %
Magnesium 23 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.