Mixed Pepper and Feta Pasta

Mixed Pepper and Feta Pasta 150 Image by: Mixed Pepper and Feta Pasta 150 Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2011

Ingredients

  • 2 sweet red peppers
  • 1 sweet orange pepper
  • 1 sweet yellow pepper
  • 1/4 cup extra-virgin olive oil
  • 1 onion chopped
  • 1 tomato chopped
  • 1/2 cup pimiento-stuffed olive halved
  • 3 cloves garlic thinly sliced
  • 1 fresh rosemary sprig
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup chopped fresh oregano
  • 4 Genoa salami halved and cut crosswise in thin strips
  • 5 cups whole wheat penne
  • 1/2 cup crumbled feta cheese

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 773 mg
  • Protein 17 g
  • Calories 488.0
  • Total fat 16 g
  • Potassium 382 mg
  • Cholesterol 16 mg
  • Saturated fat 4 g
  • Total carbohydrate 76 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 215.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mixed Pepper and Feta Pasta

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