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Three-Pepper Pasta

What a vibrant, low-calorie main dish. Bow-tie pasta cradles a sauce of tomatoes and colorful bell peppers.

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( 43 Ratings)

43 Ratings

5 Stars 33%

4 Stars 35%

3 Stars 28%

2 Stars

1 Stars

Member Reviews ( 13 )

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Prep Time 15 min
Total Time 15 min
Servings 8

Ingredients

4: cups uncooked farfalle (bow-tie) pasta (8 ounces)

1: tablespoon olive or vegetable oil

2: small green bell peppers, cut into 1/4-inch strips

1: small red bell pepper, cut into 1/4-inch strips

1: small yellow bell pepper, cut into 1/4-inch strips

4: cups tomato pasta sauce (any variety)

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Directions

1 Cook and drain pasta as directed on package.
2 While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
3 Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.

EXPERT TIPS

Expert Tips

If you can find tripolini—miniature bow-ties—use them in place of the farfalle. Your guests will love these tiny pasta shapes!

Vary the pasta and the peppers in this low-fat main dish. It will always be a winner!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 265
Calories from Fat: 65 ),

% Daily Value

Total Fat: 7 g; 7 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 730 mg; 730 %;
Total Carbohydrate: 48 g; 48 %
(Dietary Fiber 3 g 3 % ),
Protein: 6 g; 6 %

% Daily Value*:

Vitamin A: 28%;
Vitamin C: 50%;
Calcium: 4%;
Iron: 12%;

Exchanges:

1 Starch; 1 Fruit; 3 Vegetable; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 12/21/2011 1:28:57 PM REPORT ABUSE Molly455 said:

Rating:

I bet italian sausage would be great, I would also like too know how big the serving is.... 1/2 cup, 1 cup???? Thanks!

This reply was: Helpful Inspiring

Posted 7/18/2011 10:23:43 AM REPORT ABUSE grjen3 said:

Rating:

I made this using large chunks of peppers instead of strips because I thought it would be easier to eat. When completed, I combined the sauce and pasta so it could be taken to work. It was good but the past absorbed some of the sauce and extra was needed. The peppers added a nice sweetness.

This reply was: Helpful Inspiring