Pasta with Caramelized Onions, Mushrooms, and Bell Pepper

Photo: Becky Luigart-Stayner; Styling: Cindy Manning Barr

This veggie pasta recipe will please a crowd and become your go-to on a budget. Caramelized onions, mushrooms and bell pepper add to the flavor of this italian dish.

Yield: 6 servings (serving size: 1 1/3 cups pasta and 2/3 cup onion mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 435
  • Calories from fat: 19%
  • Fat: 9.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 13.7g
  • Carbohydrate: 75.7g
  • Fiber: 8.1g
  • Cholesterol: 12mg
  • Iron: 4mg
  • Sodium: 237mg
  • Calcium: 102mg

Ingredients

  • 1 tablespoon olive oil
  • Olive oil-flavored cooking spray
  • 3 cups sliced mushrooms (about 8 ounces)
  • 2 cups (3 x 1/4-inch) julienne-cut red bell pepper
  • 2 garlic cloves, minced
  • 2 1/2 cups Caramelized Onions
  • 1 cup low-salt chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 3/4 cup low-fat sour cream
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 8 cups hot cooked farfalle (about 1 pound uncooked bow tie pasta)
  • Oregano sprigs (optional)

Preparation

  1. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add sliced mushrooms and bell pepper; sauté 4 minutes. Add minced garlic, and sauté 30 seconds. Add Caramelized Onions, chicken broth, salt, black pepper, and red pepper; bring to a simmer. Remove from heat; stir in sour cream and oregano. Serve over pasta, and garnish with oregano sprigs, if desired.
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