Recipe by Barilla
"Sauteed onion and red and yellow bell pepper in a reduced broth sauce are tossed with penne pasta and seasoned with basil and grated cheese for a quick vegetarian dinner."
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1 (12 ounce) box
Barilla White Fiber Mini Penne
extra virgin olive oil
yellow onion, chopped
red bell pepper
yellow bell pepper
fresh basil, finely chopped
1/2 cup grated Parmigiano-Reggiano cheese
grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Nothing fancy, complicated or unusual. Just beautiful, good and satisfying. This was a fine complement to "Screaming Martini Scallops," also from this site, but I'm hard-pressed to think of anything this wouldn't pair well with. A little plain on the surface, so I added some fresh minced garlic to the onions and peppers, and swirled in some butter (off heat) at the end. Since I scaled this to two servings for Hubs and me, I was tempted to skip the step of using the vegetable broth and reducing it as I didn't want to waste the majority of the carton. I'm glad I didn't. The reduced broth resulted in a rich, deeply flavored sauce I didn't expect. Green beans rounded out this memorable dinner.
This was a quick recipe to make, I've never reduced a broth broth, but it was a great way to make a yummy sauce. I used spaghetti instead of penne (it is what I had on hand). Loved the fresh basil, it defiantly made the dish. Also I think you could add any vegetables to this dish and it would be great, basic flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
White Fiber 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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