• 6servings
  • 25minutes
  • 249calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounces uncooked spiral pasta

  2. 2 medium sweet red peppers, cut into 1/2-inch pieces

  3. 2 medium sweet yellow peppers, cut into 1/2-inch pieces

  4. 1 tablespoon butter

  5. 3 garlic cloves, minced

  6. 1 tablespoon cornstarch

  7. 1-1/2 cups vegetable broth

  8. 2 tablespoons white wine or additional vegetable broth

  9. 2 tablespoons minced fresh basil

  10. 1 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 1 tablespoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Pasta and Peppers Recipe photo by Taste of Home Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute peppers in butter until crisp-tender. Add garlic; saute 1 minute longer. Combine cornstarch, broth and wine or additional broth until smooth; stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

  2. Remove from the heat; stir in the basil, salt and pepper. Drain pasta; toss with pepper mixture. Sprinkle with parsley. Yield: 6 servings.


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