Penne with Sweet Bell Peppers

PersonalPoints™ per serving
Total Time
32 min
12 min
20 min


Uncooked penne

¾ pound(s)

Olive oil

2 tsp

Uncooked bell pepper(s)

1 item(s), medium, (1 large), red variety, chopped

Uncooked bell pepper(s)

1 item(s), medium, (1 large), yellow variety, chopped

Uncooked onion(s)

1 small, chopped

Garlic clove(s)

3 medium clove(s), minced

Canned crushed tomatoes

28 oz, (1 can)

Table salt

½ tsp

Black pepper

¼ tsp


¼ cup(s), fresh, chopped, plus additional leaves for garnish, if desired

Grated Parmigiano-Reggiano

3 Tbsp


  1. Cook penne according to package directions. Drain, reserving 1 cup pasta cooking water.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add bell peppers and onion and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
  3. Add tomatoes, salt, and pepper and bring to boil. Reduce heat and simmer, stirring occasionally, until thickened slightly, about 10 minutes. Add pasta to skillet and cook just until heated through, about 2 minutes, adding reserved pasta water, a few tablespoons at a time, as needed to moisten. Remove from heat and stir in chopped basil.
  4. Divide pasta evenly among 6 bowls and sprinkle evenly with cheese. Garnish with basil leaves, if using.
  5. Per serving (about 1 cup pasta, ½ cup sauce, and 1½ teaspoons cheese)


Make a colorful dessert with peeled and sliced kiwifruit, sliced mango, and fresh raspberries. Top each serving with 2 teaspoons sweetened flaked coconut for an additional 1 SmartPoint.