This meatless entree is always a hit. In fact, I double it whenever I know I'm going to feed some big eaters, and it still disappears. -Sharon Csuhta of Wadsworth, Ohio
Bell Peppers and Pasta
Bell Peppers and Pasta
Prep Time
12 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2-1/4 cups uncooked penne pasta
- 3/4 cup chopped onion
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup chopped sweet red pepper
- 1 cup chopped green pepper
- 1/4 cup sliced ripe olives
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/4 cup water
- 1/2 cup crumbled feta cheese
Directions
- Cook pasta according to package directions. In a nonstick skillet, saute onion in oil for 1-1/2 minutes. Add garlic; cook 30 seconds longer. Add the sweet peppers; cook and stir for 2-3 minutes or until vegetables are tender. Stir in the olives, oregano, salt and cayenne. Add water; cook and stir until mixture comes to a boil. Drain pasta and stir into skillet. Remove from the heat. Stir in cheese. Serve immediately.
Nutrition Facts
1-1/4 cups: 274 calories, 9g fat (4g saturated fat), 17mg cholesterol, 434mg sodium, 40g carbohydrate (0 sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat.
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