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Penne with Three Peppers

Prep time 17 mins
Cook time 5 mins
Yield 8 (1-cup) servings. (Recipe pictured on page 90.) Grilling Instructions: Arrange peppers

Ingredients

  • 10 ounce penne (short tubular pasta), uncooked
  • Vegetable cooking spray
  • 1 large sweet red pepper, seeded and cut into 4 pieces
  • 1 large sweet yellow pepper, seeded and cut into 4 pieces
  • 1 large green pepper, seeded and cut into 4 pieces
  • 1/3 cup fat-free balsamic vinaigrette
  • 1 (15-ounce) can cannellini beans, drained
  • 1/2 cup crumbled feta cheese
  • Fresh basil sprigs (optional)

Nutrition Information

  • calories 211
  • caloriesfromfat 11 %
  • fat 2.6 g
  • satfat 1.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.8 g
  • carbohydrate 38.3 g
  • fiber 3.2 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 329 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large serving bowl. Set aside, and keep warm.

  2. Place pepper pieces on a baking sheet coated with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 5 to 6 minutes or until tender, turning once. Cut peppers into 1-inch pieces.

  3. Add peppers, vinaigrette, beans, and cheese to pasta; toss well. Garnish with fresh basil, if desired.

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