Four-pepper pasta

Yield: 1 Servings

Measure Ingredient
½ pack (16 oz.) mostaccioli or penne macaroni
\N \N Salt
1 large Red pepper
1 large Yellow pepper
1 large Green pepper
1 large Onion
3 tablespoons Olive or salad oil
1 tablespoon Sugar
3 tablespoons Balsamic or red wine vinegar
¾ teaspoon Dried basil leaves
½ teaspoon Cracked black pepper

About 30 minutes before serving, in saucepan, prepare mostaccioli as label directs, using 2 teaspoons of salt in water; drain. Return pasta to saucepan. Meanwhile, cut peppers and onion into ½ inch wide strips. In 12 inch skillet over medium heat, in hot olive or salad oil, cook peppers, onion and 1½ teaspoons of salt until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper; heat through. Toss pepper mixture with pasta; makes 4 main-dish servings.

Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg sodium.

Posted to FOODWINE Digest 13 Sep 96 From: Joe Ames <ames@...>

Date: Sat, 14 Sep 1996 08:22:47 -0400

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