Colorful Pepper Pasta
My husband and I really love this side dish - love the balsamic vinegar!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1 1/2 teaspoons dried basil
- 6 tablespoons olive oil
- 2 onions
- 2 tablespoons sugar
- 2 red peppers
- 1 pound penne pasta
- 6 tablespoons balsamic vinegar
- 2 yellow peppers
- 2 green peppers
- 1 teaspoon cracked black pepper
- Carbohydrate 335.282110799226 g
- Cholesterol 331.1224301 mg
- Fat 32.8789878519468 g
- Fiber 16.8399165688184 g
- Protein 62.5794420477114 g
- Saturated Fat 4.70689630811122 g
- Serving Size 1 1 Serving (1657g)
- Sodium 7150.44736373116 mg
- Sugar 318.442194230407 g
- Trans Fat 5.30781892186547 g
- Calories 1884 calories
In large stockpot, prepare pasta according to directions. Drain pasta and return to pot. In skillet, heat olive oil until hot over medium heat. Clean peppers and cut into strips. Dice onions. Cook peppers and onions in oil until vegetables are tender and browned, about 15 minutes. Stir in sugar, vinegar, basil and pepper. Heat the mixture through. Add the vegetable mixture to the pasta and toss together.
