Market Peppers & Pasta

Market Peppers & Pasta
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Crisp, colorful peppers give color and flavor to this vegetarian main dish recipe.
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.

Directions

  1. Cook pasta according to package directions. Drain.
  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 are just beginning to brown.
  3. Place warm pasta, peppers and all remaining ingredients in large bowl; toss lightly.

Recipe Tips

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
Cholesterol
5mg
Carbohydrates
46g
Protein
10g
Fat
6g
Sodium
390mg
Dietary Fiber
3g

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