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Mini Penne with Sweet Peppers and Parmigiano-Reggiano

"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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Ingredients

servings 346 cals
Original recipe yields 6 servings

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Directions

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  1. Bring a large pot of water to boil. Season water with salt to taste (optional).
  2. In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
  3. Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
  4. Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
  5. Meanwhile cook pasta according to package directions, drain and toss with the sauce.
  6. Stir in chopped basil and cheese before serving.

Nutrition Facts


Per Serving: 346 calories; 12.1 g fat; 48.8 g carbohydrates; 10.4 g protein; 6 mg cholesterol; 206 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 12
  1. 12 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

It is a bit bland. I added some dill, which I think helped. Maybe a nice side dish with a summer meal.

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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 th...

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 ...

I loved this recipe. Easy, quick and healthy, not to mention delicious! Could add whatever spices you prefer.

It is a bit bland. I added some dill, which I think helped. Maybe a nice side dish with a summer meal.

Good versatile recipe - as Becky said you can go a lot of different ways with this.

Hi, I tried this and it was amazing. Only thing is, I didn't have red and yellow bell peppers and also the vege stock, so I added chicken stock and used green peppers, a few red pimentos, a bit...

Pretty simple recipe, but pretty plain. Used mini sweet peppers and regular penne pasta. Great for a light meal or side dish.

This was a perfect recipe for all my leftovers . I read the previous reviews and did not add any soup stock, instead I added a bit of the pasta liquid, minced garlic, Italian parsley, Italia...

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.