Get food on the table fast without sacrificing flavor with Farfalle Pasta with Roasted Peppers. Farfalle pasta is a real crowd-pleaser with peppers.
What You Need
Original recipe yields 4 servings
1 each orange and red pepper, cut into 3/4-inch pieces
4 cloves garlic, minced
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
3 cups farfalle (bow-tie pasta), uncooked
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup each chopped fresh basil and parsley
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Let's Make It
Heat oven to 400°F.
Toss peppers and garlic with 3 Tbsp. dressing; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Bake 35 min. or until peppers are tender. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
Drain pasta, reserving 1/3 cup cooking water. Return pasta and reserved water to saucepan. Add roasted peppers and remaining dressing; cook and stir 1 min. or until heated through. Remove from heat. Add cheese and herbs; mix lightly.
Prepare using whole wheat or multi-grain farfalle pasta.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.