Market Peppers & Pasta
Crisp, colorful peppers give color and flavor to this vegetarian main dish recipe.
20 min.prep time
20 min.total time
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.
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.