THREE-PEPPER PASTA
What a vibrant, low-calorie main dish. Bow-tie pasta cradles a sauce of tomatoes and colorful bell peppers.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and drain pasta as directed on package.
- While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
- Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.
Nutrition Facts : Calories 265, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 730 mg
THREE-PEPPER PASTA TOSS
Red, yellow and green peppers lend a pleasant sweetness to Sandy's suggested side dish, Three-Pepper Pasta Toss. Ideal alongside the savory chops, this lightly coated medley complements most any meal. "It's simple, looks good and tastes wonderful," she comments. "I keep the ingredients on hand because Jeff likes it as a meatless main course."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook peppers and onion in oil until crisp-tender. Drain pasta; add to vegetable mixture. Stir in the vinegar, sugar, salt, basil and pepper. Cook and stir for 1-2 minutes or until heated through.
Nutrition Facts :
THREE-PEPPER AND ONION SPAGHETTI
Provided by Rachael Ray : Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
- Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.
THREE PEPPER PASTA SALAD
Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.
Provided by LINDA DEMARIA
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
- In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g
3 PEPPER PASTA
This is a family favorite. I modified this recipe from an old roommate in college. She would make a vegetarian version without Italian sausage. It was also wonderful. Hope you enjoy!
Provided by Alissa970
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
- In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
- Add mushrooms and garlic and cook 3-4 minutes.
- Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
- When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
- If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
- Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.
THREE-PEPPER LINGUINE
Steps:
- Heat oil in heavy skillet over medium heat. Add bell peppers, onion, and garlic and saute until soft, 6 minutes. Stir in tomatoes and simmer 7 minutes. Toss linguine with pesto. Divide evenly among 4 plates Spoon bell pepper sauce over. Sprinkle with Parmesan and serve. *Put 1 1/2 cups dry basil ( 3 cups fresh), 3/4 cup olive oil, 1/4 cup pine nuts, 3 garlic cloves, and 1 tsp salt in a blender. Process until smooth. Add 1/2 cup Parmesan and 3 Tb Romano pecorino cheese or Parmesan. Mix to blend. Taste adjust for seasoning. Makes 1 cup.
ROASTED THREE-PEPPER PASTA PRIMAVERA
Discover a pepper lover's dream come true with this Roasted Three-Pepper Pasta Primavera. Made with fresh roasted green, yellow and red peppers, PHILADELPHIA Chive & Onion Cream Cheese Spread and Parmesan cheese, this Roasted Three-Pepper Pasta Primavera won't disappoint.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 7
Steps:
- Heat broiler.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cut roasted green pepper, yellow pepper and 1 roasted red pepper into strips; set aside. Blend broth, crushed pepper and remaining roasted red pepper in blender until smooth; pour into large saucepan. Add cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is completely melted and sauce is well blended and heated through. Remove from heat.
- Drain pasta. Add to ingredients in saucepan along with the pepper strips; mix lightly. Top with Parmesan.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g
THREE-PEPPER PASTA WITH PESTO
Enjoy this pasta made with three bell peppers and basil pesto - ready in 25 minutes. Recipe from Pillsbury. I made this today and found it to be VERY tasty. I had red, orange, and yellow peppers so that's what I used. I had some homemade basil-walnut pesto (my basil is going crazy this summer!) and used grated Parmesan cheese. I'd imagine you could add some cooked chicken if you wanted to add meat to the dish.
Provided by HisPixie
Categories Penne
Time 26m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook ziti as directed on package. Drain.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
- Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
- TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.
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