Tri-Pepper Pasta Recipe
1 medium green bell pepper, seeded and cut into strips
1 medium red bell pepper, seeded and cut into strips
1 medium yellow bell pepper, seeded and cut into strips
2 cloves garlic, minced
2 tablespoons olive oil
1 cup reduced sodium vegetable broth
1/2 cup Dijon mustard
12 ounces cooked fettuccine
Heat oil over medium heat in a nonstick skillet until hot. Add bell peppers and garlic and saute until crisp-tender. Remove from skillet. Add broth and mustard to the skillet and heat to boil. Reduce heat and simmer for 3-4 minutes. Return peppers to skillet and heat through. Toss peppers and sauce with fettuccine and serve.
Makes approx. 4 Servings
Serving Size: 1/2 cup pasta and 6 ounces peppers
Nutrients per serving:
Calories: 269
Total fat: 9 grams
Saturated fat: 1 gram
Cholesterol: 0 mg
Sodium: 508 mg
Carbohydrate: 33 gram
Protein: 9 grams
Dietary fiber: 4 grams
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