Four Pepper Pasta Recipe

Name: Four Pepper Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 (16 oz.) pkg. mostaccioli; salt; 1 large red pepper; 1 large yellow pepper; 1 large green pepper; 1 large onion; 3 Tbsp. olive or salad oil; 1 Tbsp. sugar; 3 Tbsp. red wine vinegar; 1/4 tsp. dried basil leaves; 1/2 tsp. cracked black pepper

Servings: persons

1/2 (16 oz.) pkg. mostaccioli
salt
1 large red pepper
1 large yellow pepper
1 large green pepper
1 large onion
3 Tbsp. olive or salad oil
1 Tbsp. sugar
3 Tbsp. red wine vinegar
1/4 tsp. dried basil leaves
1/2 tsp. cracked black pepper

1
About 30 minutes before serving; in saucepot, prepare mostaccioli as label directs using 2 teaspoons salt in water; drain.
2
Return pasta to saucepot.
3
Meanwhile, cut peppers and onions into 1/2 inch wide strips.
4
In 12-inch skillet, over medium high heat, in hot olive oil, cook peppers, onion and 1 1/2 teaspoons salt until vegetables are tender and brown; about 15 minutes.
5
Stir in sugar, vinegar, basil and cracked black pepper. Heat through.
6
Toss pepper mixture with pasta.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 (16 oz.) pkg. mostaccioli, salt, 1 large red pepper, 1 large yellow pepper, and more.

Yes, Four Pepper Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four Pepper Pasta

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