- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2011
- 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
MethodCore, 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
- Iron 29.0
- Folate 18.0
- Calcium 13.0
- Vitamin A 23.0
- Vitamin C 215.0