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Three-Pepper Pasta with Pesto

three-pepper pasta with pesto Entree Italian
Three-Pepper Pasta with Pesto
  • Prep 25 min
  • Total 25 min
  • Ingredients 9
  • Servings 4

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

Updated December 14, 2010

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. )

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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
140
% Daily Value
Total Fat
16g
25%
Saturated Fat
3g
15%
Cholesterol
10mg
3%
Sodium
270mg
11%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
12%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
90%
90%
Calcium
15%
15%
Iron
15%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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