Pasta With 3 Colored Peppers
A vibrant and flavorful pasta dish featuring a trio of colorful peppers, creamy sauce, and aromatic herbs. Perfect for a quick weeknight dinner or a lively weekend meal, it combines fresh vegetables with rich cream and Parmesan for a satisfying vegetarian option.
Ingredients
Instructions
- In a saute pan, melt the margarine and add the vegetable oil and chopped onion.
- Saute the onions over medium-high heat until translucent.
- Add the cubed red, green, and yellow peppers and cook until tender but not mushy.
- Gently stir the mixture.
- Add salt, pepper, and cream to the pan.
- Mix gently and cook uncovered until the sauce reduces by half.
- Add a dash of white wine before serving.
- Cook the penne or shell pasta according to package instructions until al dente.
- Drain the pasta and toss with the pepper and cream sauce.
- Serve topped with chopped parsley and Parmesan cheese.
Tips & Substitutions
For a vibrant dish, use fresh, seasonal peppers. If you prefer a lighter version, substitute the cream with Greek yogurt or a non-dairy cream alternative. You can also add protein, such as cooked chicken or shrimp, for a heartier meal. For an extra flavor boost, consider incorporating fresh basil or oregano, which pair beautifully with this dish.
Serving Suggestions
Serve this colorful pasta with a side of garlic bread or a fresh green salad to complement the flavors. A light white wine, such as Sauvignon Blanc, pairs well and enhances the dish. For a complete meal, consider serving with grilled chicken or fish. This recipe is also a great option for a potluck or family gathering.
Storage & Reheating
To store leftovers, place the pasta in an airtight container and refrigerate for up to three days. When reheating, add a splash of water or additional cream to help loosen the sauce and prevent it from drying out. Heat gently in a skillet over low heat or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With 3 Colored Peppers contains roughly 1244 calories, with 24g protein, 40g carbohydrates, and 112g fat. It is an excellent source of iron (186% of the Daily Value), vitamin A (114% of the Daily Value), and vitamin C (111% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2037mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peppers instead of fresh?
Yes, frozen peppers can be used if fresh ones are not available. However, be aware that they may release more moisture during cooking, so adjust the cooking time accordingly to avoid a watery sauce.
What type of pasta works best for this recipe?
While penne or shell pasta is recommended, you can use any pasta shape you prefer, such as fusilli or farfalle. Just be sure to adjust the cooking time based on the pasta type for optimal texture.
Can I make this dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly, and you can enhance it by adding more vegetables like zucchini or mushrooms. For added protein, consider tossing in some chickpeas or a plant-based meat substitute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).