"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Multi-Colored Pepper Pasta Recipe

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This recipe for Multi-Colored Pepper Pasta, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Everett
Added: Sunday, October 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces any pasta--rigatoni, penne, bowtie
4 assorted bell peppers--chopped into 1-inch pieces
1/4 cup olive oil
Salt to taste (at least 1 teaspoon)
2-4 cloves minced garlic
Parmesan cheese

Directions:
Directions:
Bring pasta water to a boil while chopping peppers. Add pasta and some salt to boiling water. Over medium-high heat, warm olive oil. Add garlic and bell peppers (cut in sizes similar to the pasta), season with salt and cook until pliable. Add cooked pasta and toss. If pasta is too dry, drizzle with more olive oil to coat. Serve with grated Parmesan cheese. Option: add one sliced onion with the bell peppers.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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