Recipe Details

Four-Pepper Pasta

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Number of Servings: 1

Serving Size: 1 serving

Use different varieties of pasta to change the look of this dish!

Name: Amount:
medium red bell pepper, cut into 1-inch chunks 0.50 ea
green bell pepper, cut into 1-inch chunks 0.50 ea
sliced red onion 0.25
extra-virgin olive oil 1 tsp
garlic powder 0.50 tsp
jalapeno peppers, chopped 1 tsp
cayenne pepper 0.16 tsp
salt 1 dash
cooked pasta (try spinach or whole-wheat) 1 cup
1:

Set the oven to broil. Place the red and green bell peppers and the red onions in a small bowl. Add the oil and toss until each piece is lightly coated with oil.

2:

Arrange the peppers and onion on the broiler pan. Broil until thoroughly roasted. (Some people like their roasted vegetables slightly singed with black!)

 3:

Spray a medium skillet with nonstick cooking spray and heat over medium-high heat. Add the garlic and jalapeno peppers, stirring quickly. Add the broiled peppers and onions. Sprinkle cayenne pepper and salt over the vegetables and heat thoroughly, about 2 minutes.

 4:

Add the cooked pasta to the skillet and toss with the vegetables until well mixed.
Nutritional Information (per serving)
Calories 283
Calories from Fat 51
Total Fat 6g
Saturated Fat 1g
Cholesterol 0mg
Sodium 149mg
Potassium 2mg
Carbohydrates 54g
Dietary Fiber 9g
Sugars 9g
Protein 10g
Vitamin A 2%
Vitamin C 2%
Calcium 2%
Iron 2%
Folic Acid 2%
Dietary Exchange
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Quick & Easy Diabetic Recipes for One, 2nd Edition

Kathleen Stanley, CDE, RD, LD, MSEd, BC-ADM, and Connie C. Crawley, MS, RD, LD

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