PASTA DAY: Mostaccioli With Trio Of Sweet Peppers

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* Exported from MasterCook *

 

Mostaccioli With Trio Of Sweet Peppers

 

Recipe By : " The 15-Minute Gourmet: Noodles " by Paulette Mitchell

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Salt

12 ounces uncooked mostaccioli* -- (about 4 c.)

2 tablespoons olive oil -- divided

1 small red onion -- (about 1 c.)

cut into 1/4-in.-wide strips

1 red bell pepper -- (about 1 1/2 c.)

cut into 2-in.-long by 1/4-in.-wide strips

1 yellow bell pepper -- (about 1 1/2 c.)

cut into 2-in.-long by 1/4-in.-wide strips

1 green bell pepper -- (about 1 1/2 c.)

cut into 2-in.-long by 1/4-in.-wide strips

2 teaspoons minced garlic

1/4 cup toasted pine nuts

1/4 teaspoon pepper -- or to taste

1/2 cup fresh basil

cut into coarse shreds

1/4 cup freshly grated Parmesan

OR chevre cheese -- optional

 

*(short, diagonal-cut macaroni about 2 inches long, either smooth or grooved)

 

Makes 4 servings.

 

Note: To toast pine nuts, heat them in an ungreased pan over medium heat

until the nuts become fragrant and lightly browned.

 

Bring a large pot of water to boil over high heat. Add salt, then

mostaccioli. When water returns to boil, stir occasionally to separate

mostaccioli. Reduce heat to medium-high and cook for 12 to 14 minutes, or

according to package instructions, until pasta is al dente.

 

Meanwhile, in a large nonstick saute pan, heat 1 tablespoon olive oil over

medium-high heat. Add onion, cook for 3 minutes or until

crisp-tender. Add bell peppers and garlic and continue to cook, stirring

occasionally, for about 8 minutes or until peppers are tender.

 

Stir in pine nuts, pepper and dash of salt. Remove from heat and cover to

keep warm. When mostaccioli is done, drain well and return to pot. Add

remaining olive oil and toss. Add basil and toss again. To serve, spoon

mostaccioli into warmed pasta bowls; cover with bell pepper

mixture. Topping with Parmesan or chŠvre cheese is optional.

 

Nutrition information per serving:

 

Calories 490, Carbohydrates 74 g, Protein 16 g, Fat 15 g, including

sat. fat 3 g, Cholesterol 5 mg, Sodium 460 mg, Calcium 120 mg, Dietary

fiber 5 g.

 

Diabetic exchanges per serving: 5 bread/ starch exch., and 3 fat exch.

 

 

 

 

 

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