Pasta Peperonata
Source of Recipe
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Recipe Introduction
servings 6 (side dish servings)
points 3
List of Ingredients
Nonstick olive oil cooking spray
4 cups sliced green, red and yellow bell peppers (about 1 1arge pepper of each color)
4 cups sliced onions
3 cloves garlic, minced
1 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
Salt and black pepper
4 ounces spaghetti or linguini, cooked and kept warm
4 teaspoons grated Parmesan cheese
Recipe
Onions and peppers are slow-cooked in the traditional Italian manner until soft, creamy, and caramelized. The peperonata mixture is also delicious served over grilled sausages in toasted buns.
1. Spray large skillet with cooking spray. Heat over medium heat until hot. Add bell peppers, onions, garlic, basil and marjoram; cook, covered, 8 to 10 minutes or until vegetables are wilted. Uncover; cook and stir 20 to 30 minutes or until onions are caramelized and mixture is soft and creamy. Season to taste with salt and black pepper.
2. Spoon pasta onto plates; top with peperonata and cheese.
Nutrients per Serving
Calories 176
Calories from Fat 7 %
Total Fat 1 g
Saturated Fat trace
Cholesterol 1 mg
Carbohydrate 37 g
Fiber 6 g
Protein 6 g
Sodium 31 mg
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