Pasta with Peppers
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rigatoni pasta
|
|
| 6 | medium |
tomatoes
sliced |
|
| 2 | each |
sweet bell peppers
seeded, sliced |
*
|
| ½ | cup |
basil
fresh |
*
|
| 3 | each |
garlic cloves
chopped |
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | wedge |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rigatoni pasta
|
|
| 6 | medium |
tomatoes
sliced |
|
| 2 | each |
sweet bell peppers
seeded, sliced |
*
|
| 118 | ml |
basil
fresh |
*
|
| 3 | each |
garlic cloves
chopped |
|
| 59 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | wedge |
Parmesan cheese
|
*
|
Directions
Combine the tomatoes, peppers, bail, garlic, oil, salt, pepper and set aside.
Boil the pasta, then drain well. Toss with cheese to taste and add the tomato mixture.
Add salt, pepper, and cheese to taste.
