Garlic and Bell Pepper Farfalle
Karry Hosford
Ingredients
- 2 red bell peppers
- 2 yellow bell peppers
- 2 orange bell peppers
- 3 bacon slices, chopped
- 2 garlic cloves, minced
- 1 1/2 cups chopped plum tomato
- 1/2 cup kalamata olives, pitted and thinly sliced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta)
- 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh basil
Preparation
Preheat broiler.
Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add garlic to pan, and cook 30 seconds, stirring constantly. Add the bell peppers, bacon, tomato, olives, salt, and black pepper; cook 3 minutes or until thoroughly heated, stirring occasionally. Combine bell pepper mixture and pasta in a large bowl; sprinkle with cheese and basil.
- Yield: 6 servings (serving size: 1 1/3 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
You can get a head start by roasting the peppers a couple of days ahead of time.
Nutritional Information
| Calories per serving: | 281 |
|---|---|
| Calories per serving: | 20% |
| Fat per serving: | 6.4g |
| Saturated fat per serving: | 2.5g |
| Monounsaturated fat per serving: | 2.5g |
| Polyunsaturated fat per serving: | 0.6g |
| Protein per serving: | 11.6g |
| Carbohydrates per serving: | 46.4g |
| Fiber per serving: | 4.8g |
| Cholesterol per serving: | 8mg |
| Iron per serving: | 2.8mg |
| Sodium per serving: | 568mg |
| Calcium per serving: | 121mg |
[an error occurred while processing this directive]