Market Peppers & Pasta

Market Peppers & Pasta

Crisp, colorful peppers give color and flavor to this vegetarian main dish recipe.

20 min. prep time
4 servings
000 Ratings


8 ounces (2 cups) uncooked dried mostaccioli*
1/2 small (1/2 cup) green bell pepper, cut into thin strips
1/2 small (1/2 cup) red bell pepper, cut into thin strips
1/2 small (1/2 cup) yellow or orange bell pepper, cut into thin strips
1/2 teaspoon finely chopped fresh garlic
1/4 cup freshly shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper


Cook pasta according to package directions. Drain.

Meanwhile, spray 10-inch nonstick skillet with no-stick cooking spray; add pepper strips and garlic. Cook over high heat, stirring constantly, 5-6 minutes or until peppers are crisply tender and are just beginning to brown.

Place warm pasta, peppers and all remaining ingredients in large bowl; toss lightly.


*Substitute ziti or penne pasta.

Recipe Tip

To freeze and cook later, prepare as directed above. Place mixture into large resealable plastic food bag. Freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Place mixture into 10-inch nonstick skillet sprayed with no-stick cooking spray. Cook over medium heat, stirring occasionally, 15-20 minutes or until heated through.

Nutrition Facts (1 serving)

Calories: 280

Fat: 6g

Cholesterol: 5mg

Sodium: 390mg

Carbohydrates: 46g

Dietary Fiber: 3g

Protein: 10g

Recipe #7889C©1995Land O'Lakes, Inc.

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