Penne with sweet bell peppers
7
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
The sauteed peppers and onions lend a sweet, silkiness to the homemade pasta sauce, Swap in whole wheat pasta or zoodles if you prefer.
Ingredients
Uncooked penne pasta
¾ pound(s)
Olive oil
2 tsp
Red bell pepper
1 large, chopped
Yellow bell pepper
1 large, chopped
Uncooked onion
1 small, chopped
Garlic
3 clove(s), minced
Canned crushed tomatoes
28 oz
Table salt
½ tsp
Black pepper
¼ tsp
Fresh basil
¼ cup(s), fresh, chopped (plus extra for garnish)
Grated Parmigiano-Reggiano
3 Tbsp
Instructions
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
Serving size: about 1 cup pasta, ½ cup sauce and 1½ tsp cheese
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