May 4, 2014

Pepper Pasta (vegetarian, whole grain)

8 oz. whole grain penne pasta
Salt and pepper to taste
1 large red pepper
1 large yellow pepper
1 large green pepper
1 large onion
3 Tbsp. olive oil
1 Tbsp. sugar (or honey or sweetener of choice)
3 Tbsp. balsamic or red wine vinegar
3/4 tsp. dried basil
Fresh basil for garnish

In a large pot, prepare macaroni as the label directs, using 2 t. salt in the water. Drain the pasta and return to the pot.
Meanwhile, cut the 3 peppers and onion into 1/2 inch wide strips.
In a 12-inch skillet, heat the oil until hot over medium-high heat.
Cook peppers and onion with 1 1/2 t. salt until vegetables are tender and browned, about 15 minutes.
 Stir in the sugar, vinegar, and dried basil; heat the mixture through.
Add the vegetable mixture to the macaroni and toss together. To serve, spoon the pasta onto a large platter and garnish with a sprig of fresh basil.

4 servings

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