Mixed Pepper and Feta Pasta
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Mixed Pepper and Feta PastaVisit www.canadianliving.com for full recipe details.2 user reviews.
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 488488 cal |
| pro | 17 g17g pro |
| total fat | 16 g16g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 76 g76g carb |
| fibre | 11 g11g fibre |
| chol | 16 mg16mg chol |
| sodium | 773 mg773mg sodium |
| potassium | 382 mg382mg potassium |
| % RDI: | - |
| calcium | 1313 calcium |
| iron | 2929 iron |
| vit A | 2323 vit A |
| vit C | 215215 vit C |
| folate | 1818 folate |
Ingredients
- 2 sweet red peppers 2 sweet red peppers
- 1 sweet orange pepper 1 sweet orange pepper
- 1 sweet yellow pepper 1 sweet yellow pepper
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 1 onion , chopped1 onion, chopped
- 1 tomato , chopped1 tomato, chopped
- 1/2 cup pimiento-stuffed olives , halved1/2 cup pimiento-stuffed olives, halved
- 3 cloves garlic , thinly sliced3 cloves garlic, thinly sliced
- 1 fresh rosemary sprig 1 fresh rosemary sprig
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/3 cup chopped fresh oregano 1/3 cup chopped fresh oregano
- 4 slices Genoa salami , halved and cut crosswise in thin strips4 slices Genoa salami, halved and cut crosswise in thin strips
- 5 cups whole wheat penne 5 cups whole wheat penne
- 1/2 cup crumbled feta cheese 1/2 cup crumbled feta cheese
Preparation
Core, seed and cut red, orange and yellow peppers into small chunks.
In large Dutch oven, heat half of the oil over medium-high heat; cook peppers and onion, stirring occasionally, until softened, about 8 minutes.
Stir in tomato, olives, garlic, rosemary, salt and pepper; cover and cook, stirring occasionally, until tender, about 8 minutes.
Add oregano, salami and remaining oil; cook for 4 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup of the cooking liquid. Stir pasta and enough of the cooking liquid into pepper mixture to coat.
Divide among bowls; top with feta cheese.
In large Dutch oven, heat half of the oil over medium-high heat; cook peppers and onion, stirring occasionally, until softened, about 8 minutes.
Stir in tomato, olives, garlic, rosemary, salt and pepper; cover and cook, stirring occasionally, until tender, about 8 minutes.
Add oregano, salami and remaining oil; cook for 4 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup of the cooking liquid. Stir pasta and enough of the cooking liquid into pepper mixture to coat.
Divide among bowls; top with feta cheese.
Source : Canadian Living Magazine: March 2011
- Keywords : Dinner; Red pepper; Yellow Peppers; Onions; Tomatoes; Penne; Feta; One-Pot; 500 calories;
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