Three-Pepper Pasta
#145692 - 02/02/05 08:33 AM
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Three-Pepper Pasta
makes 8 servings
4 cups uncooked farfalle (bow-tie) pasta (8 ounces)
1 tablespoon olive or vegetable oil
2 small green bell peppers, cut into 1/4-inch strips
1 small red bell pepper, cut into 1/4-inch strips
1 small yellow bell pepper, cut into 1/4-inch strips
4 cups tomato pasta sauce (any variety)
Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.
from Betty Crocker.com
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- Jennifer
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Formerly known as Ruchie
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Looks great and easy to make - my only concern is the tomato sauce - I have been trying to stay away - according to Heather's book - any comments????
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Some people can do tomato sauce, while others can't. I personally can't eat this recipe because of the tomatoes (I have excessive stomach acid).. but I don't remember anything in Heather's book mentioning tomatoes affecting IBS. I will have to double check.
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- Jennifer
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