Four-Pepper Pasta - American Diabetes Association

Four-Pepper Pasta
Provided by the American Diabetes Association
Use different varieties of pasta to change the look of this dish!

Number of Servings: 1
Serving Size: 1 serving
Ingredients
Name Measure Weight
medium red bell pepper, cut into 1-inch chunks 1/2 ea ---
green bell pepper, cut into 1-inch chunks 1/2 ea ---
sliced red onion 1/4 cup ---
extra-virgin olive oil 1 tsp ---
garlic powder 1/2 tsp ---
jalapeno peppers, chopped 1 tsp ---
cayenne pepper 1/8 tsp ---
salt 1 dash ---
cooked pasta (try spinach or whole-wheat) 1 cup ---
Preparation Instructions
1 Set the oven to broil. Place the red and green bell peppers and the red onions in a small bowl. Add the oil and toss until each piece is lightly coated with oil.
2 Arrange the peppers and onion on the broiler pan. Broil until thoroughly roasted. (Some people like their roasted vegetables slightly singed with black!)
3 Spray a medium skillet with nonstick cooking spray and heat over medium-high heat. Add the garlic and jalapeno peppers, stirring quickly. Add the broiled peppers and onions. Sprinkle cayenne pepper and salt over the vegetables and heat thoroughly, about 2 minutes.
4 Add the cooked pasta to the skillet and toss with the vegetables until well mixed.
Exchanges Per Serving


3 Starch
1 Vegetable
1/2 Monounsaturated Fat

Nutrition Information


Amount per serving
Calories 283
Calories From Fat 51
Total Fat 6 g
Saturated Fat 1 g
Cholestrol 0 mg
Sodium 149 mg
Total Carbohydrate 54 g
Dietary Fiber 9 g
Sugars 9 g
Protein 10 g