Garlic and Bell Pepper Farfalle

Garlic and Bell Pepper Farfalle Recipe
Karry Hosford
You can get a head start by roasting the peppers a couple of days ahead of time.


6 servings (serving size: 1 1/3 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)

Recipe from

Cooking Light

Nutritional Information

Calories 281
Caloriesfromfat 20 %
Fat 6.4 g
Satfat 2.5 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 11.6 g
Carbohydrate 46.4 g
Fiber 4.8 g
Cholesterol 8 mg
Iron 2.8 mg
Sodium 568 mg
Calcium 121 mg


2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
3 bacon slices, chopped
2 garlic cloves, minced
1 1/2 cups chopped plum tomato
1/2 cup kalamata olives, pitted and thinly sliced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta)
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh basil


Preheat broiler.

Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add garlic to pan, and cook 30 seconds, stirring constantly. Add the bell peppers, bacon, tomato, olives, salt, and black pepper; cook 3 minutes or until thoroughly heated, stirring occasionally. Combine bell pepper mixture and pasta in a large bowl; sprinkle with cheese and basil.