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8 servings, 1-1/3 cups each
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Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Insert small sharp knife into stem end of bell pepper. Cut completely around stem. Remove stem. This method will work for any type of bell pepper: green, red, yellow, orange or purple.
Using flat edge of chef's knife, smash down on garlic clove to loosen skin. Remove skin. Cut the peeled garlic clove into thin slices. Then, using chef's knife and holding down tip end, cut back and forth across the garlic until finely minced.
The colorful combination of orange and red peppers contributes a good source of vitamin C to this meatless pasta dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.