Three-Pepper Pasta with Pesto

Add something colorful to your family’s Italian dinner! Enjoy this pasta made with three bell peppers and basil pesto - ready in 25 minutes.

(1)
(1)
Save and Share
  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 4
 

Ingredients

2 1/4
cups uncooked ziti pasta (8 oz.)
1
tablespoon olive or vegetable oil
1
medium onion, cut into thin wedges
1
medium red or orange bell pepper, cut into bite-sized strips
1
medium yellow bell pepper, cut into bite-sized strips
1
small green bell pepper, cut into bite-sized strips
1/3
cup basil pesto
2
teaspoons balsamic vinegar
1/4
cup shredded fresh Asiago or Parmesan cheese (1 oz. )

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook ziti as directed on package. Drain.
  • 2 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.
  • 3 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.
  • 1 Cook ziti as directed on package. Drain.
  • 2 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.
  • 3 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.

EXPERT TIPS

toggle

Expert Tips

If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
3g,
3%
),
Cholesterol
10mg
10%;
Sodium
270mg
270%;
Total Carbohydrate
50g
50%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
90%;
Calcium
15%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.