cups uncooked farfalle (bow-tie) pasta (6 oz)
tablespoon olive or vegetable oil
small green bell pepper, cut into 1/4-inch strips
small red bell pepper, cut into 1/4-inch strips
small yellow bell pepper, cut into 1/4-inch strips
cup tomato pasta sauce (any variety)
Chopped fresh basil leaves, if desired
Shredded Parmesan cheese, if desired
Cook and drain pasta as directed on package.
Meanwhile, in 10-inch nonstick skillet, heat oil over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
Stir in pasta sauce. Cook 2 to 3 minutes or until hot. Serve sauce over pasta. Top each serving with basil and cheese.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
We calculated the nutrition of this recipe at the time it was created on 07/16/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.