What a vibrant, low-calorie main dish. Bow-tie pasta cradles a sauce of tomatoes and colorful bell peppers.
cups uncooked farfalle (bow-tie) pasta (8 ounces)
tablespoon olive or vegetable oil
small green bell peppers, 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
cups tomato pasta sauce (any variety)
Cook and drain pasta as directed on package.
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.
Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.
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!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 65 ),
% Daily Value
- Total Fat
- 7 g
- 7 %
- (Saturated Fat
- 1 g,
- 1 %
- 730 mg
- 730 %;
- Total Carbohydrate
- 48 g
- 48 %
- (Dietary Fiber
- 3 g
- 3 %
- 6 g
- 6 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Fruit; 3 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.