Mini Penne with Sweet Peppers and Parmigiano-Reggiano

Mini Penne with Sweet Peppers and Parmigiano-Reggiano

8

"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."

Ingredients

{{adjustedServings}} servings 346 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

8
  1. 8 Ratings

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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.