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|
- 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.
- Spoon pasta onto plates; top with peperonata and cheese.
|Saturated Fat||trace g|
|Total Fat||1 g|
|Calories from Fat||7 %|
Check out more recipes for Italian