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.
Great busy-day go to recipe. Have been making this for years, can also be used with other pasta shapes. Sometimes I add a can of sliced mushrooms. Note ... I am not all that particular and don't always use exact measurements This is a recipe you can play around with or adjust to meet your needs. The important thing to remember is that the peppers, no matter their color, are the base for its deliciousness tho I do favor red and less of green. ALWAYS remember to add the cheese off heat, or not at all. I personally do not use cheese on mine and neither does one of my daughters so I leave it out and let the other cheese lovers add it at the table. This is a yum either way
Excellent recipe used chicken broth instead and cut up some Aidells chicken & apple sausage. Came out perfect...
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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