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Penne with Three Peppers Recipe
|Penne||10 Ounce, uncooked (Short Tubular Pasta)|
|Vegetable cooking spray||1|
|Sweet red pepper||1 Large, seeded and cut into 4 pieces|
|Sweet yellow pepper||1 Large, seeded and cut into 4 pieces|
|Green pepper||1 Large, seeded and cut into 4 pieces|
|Fat free balsamic vinaigrette||1⁄3 Cup (5.33 tbs)|
|Canned cannellini beans||15 Ounce, drained (1 Can)|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1882 Calories from Fat 232
% Daily Value*
Total Fat 26 g39.6%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 66.7 mg
Sodium 1342 mg55.9%
Total Carbohydrates 340 g113.4%
Dietary Fiber 55.6 g222.3%
Sugars 29.4 g
Protein 87 g173.2%
Vitamin A 303% Vitamin C 804.5%
Calcium 65.4% Iron 92.4%
*Based on a 2000 Calorie diet
Place pasta in a large serving bowl.
Set aside, and keep warm.
Place pepper pieces on a baking sheet coated with cooking spray.
Broil 3 inches from heat (with electric oven door partially opened) 5 to 6 minutes or until tender, turning once.
Cut peppers into 1-inch pieces.
Add peppers, vinaigrette, beans, and cheese to pasta; toss well.
Garnish with fresh basil sprigs, if desired.