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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  

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 Land O Lakes® Fresh Buttery Taste® Spread

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/8 teaspoon pepper

 

 *Substitute ziti or penne pasta.

How to make

  1. STEP 1

    Cook pasta according to package directions. Drain.

  2. 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.

  3. 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.

Nutrition (1 serving)

280 Calories
6 Fat (g)
5 Cholesterol (mg)
390 Sodium (mg)
46 Carbohydrates (g)
3 Dietary Fiber
10 Protein (g)
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