White Fiber Mini Penne with Sweet Peppers and Parmigiano-Reggiano

3 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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. Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
  4. Meanwhile cook pasta according to package directions, drain and toss with the sauce.
  5. Stir in chopped basil and cheese before serving.

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Reviews (3)

Rate This Recipe
naples34102
3

naples34102

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.

Big Apple Annie
1

Big Apple Annie

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

michaelmgabel
0

michaelmgabel

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 354 cal
  • 18%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 50.6 g
  • 16%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

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