This is a good solid and healthy recipe, quick and easy, and one that we often have the ingredients for when I need a quick dinner. I added spinach, and that helped. Next time I'll chop the olives into small chunks -- I was lazy and the large chunks were a distracting flavor.
Garlic and Bell Pepper Farfalle
You can get a head start by roasting the peppers a couple of days ahead of time.
Yield: 6 servings (serving size: 1 1/3 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
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Amount per serving
- Calories: 281
- Calories from fat: 20%
- Fat: 6.4g
- Saturated fat: 2.5g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.6g
- Protein: 11.6g
- Carbohydrate: 46.4g
- Fiber: 4.8g
- Cholesterol: 8mg
- Iron: 2.8mg
- Sodium: 568mg
- Calcium: 121mg
- 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.
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