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Pasta Peperonata

Pasta Peperonata

Pasta Peperonata

Onions and peppers are slow-cooked in the traditional Italian manner until soft, creamy, and caramelized. The peperonata mixture is also delicious served over grilled sausages in toasted buns.


Makes 6 side-dish servings


Nonstick olive oil cooking spray
4 cups sliced green, red and yellow bell peppers (about 1 large pepper of each color)
4 cups sliced onions
3 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried marjoram leaves
Salt and black pepper
4 ounces spaghetti or linguini, cooked and kept warm
4 teaspoons grated Parmesan cheese


  1. Spray large skillet with cooking spray. Heat over medium heat until hot. Add bell peppers, onions, garlic, basil and marjoram; cook, covered, 8 to 10 minutes or until vegetables are wilted. Uncover; cook and stir 20 to 30 minutes or until onions are caramelized and mixture is soft and creamy. Season to taste with salt and black pepper.
  2. Spoon pasta onto plates; top with peperonata and cheese.

Nutritional Information

Sodium 31 mg
Protein 6 g
Fiber 6 g
Carbohydrate 37 g
Cholesterol 1 mg
Saturated Fat trace g
Total Fat 1 g
Calories from Fat 7 %
Calories 176

Dietary Exchange

Vegetable 4
Starch 2
Fat 1/2

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