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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Red, yellow and green peppers lend a pleasant sweetness to Sandy's suggested side dish, Three-Pepper Pasta Toss. Ideal alongside the savory chops, this lightly coated medley complements most any meal. It's simple, looks good and tastes wonderful, she comments. I keep the ingredients on hand because Jeff likes it as a meatless main course. Ingredients:
8 ounces uncooked penne pasta |
1 each large sweet red pepper, yellow pepper and green pepper, chopped |
1 large red onion, cut into wedges |
1 tablespoon olive oil |
3 tablespoons red wine vinegar |
1 tablespoon sugar |
3/4 teaspoon salt |
3/4 teaspoon dried basil |
1/2 teaspoon coarsely ground pepper |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook peppers and onion in oil until crisp-tender. Drain pasta; add to vegetable mixture. Stir in the vinegar, sugar, salt, basil and pepper. Cook and stir for 1-2 minutes or until heated through. Yield: 6 servings.
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