Market Peppers & Pasta
Market Peppers & Pasta
Crisp, colorful bell peppers give color and flavor to this vegetarian main dish recipe.
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20 min
Prep Time
20 min
Total Time
4
servings Ingredients
8 ounces (2 cups) uncooked dried mostaccioli
12 small (12 cup) green bell pepper, cut into thin strips
12 small (12 cup) red bell pepper, cut into thin strips
12 small (12 cup) yellow or orange bell pepper, cut into thin strips
12 teaspoon finely chopped fresh garlic
14 cup freshly shredded Parmesan cheese
2 tablespoons Land O Lakes® Fresh Buttery Taste® Spread
2 tablespoons chopped fresh parsley
12 teaspoon salt
18 teaspoon pepper
How to make
-
STEP 1
Cook pasta according to package directions. Drain.
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STEP 2
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 just beginning to brown.
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STEP 3
Place warm pasta, peppers and all remaining ingredients in large bowl; toss lightly.
Tip #1
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.
280 Calories
6 Fat (g)
5 Cholesterol (mg)
390 Sodium (mg)
46 Carbohydrates (g)
3 Dietary Fiber
10 Protein (g)
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