Ingredients
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
3 bacon slices, chopped
2 garlic cloves, minced
1 1/2 cups chopped plum tomato
1/2 cup kalamata olives, pitted and thinly sliced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta)
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh basil
Preparation
Preheat broiler.
Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add garlic to pan, and cook 30 seconds, stirring constantly. Add the bell peppers, bacon, tomato, olives, salt, and black pepper; cook 3 minutes or until thoroughly heated, stirring occasionally. Combine bell pepper mixture and pasta in a large bowl; sprinkle with cheese and basil.
Yield: 6 servings (serving size: 1 1/3 cups pasta mixture, 1 tablespoon cheese, and 1 tablespoon basil)
Nutritional Information
Calories per serving:281
Calories from fat:20%
Fat per serving:6.4g
Saturated fat per serving:2.5g
Monounsaturated fat per serving:2.5g
Polyunsaturated fat per serving:0.6g
Protein per serving:11.6g
Carbohydrates per serving:46.4g
Fiber per serving:4.8g
Cholesterol per serving:8mg
Iron per serving:2.8mg
Sodium per serving:568mg
Calcium per serving:121mg
Good to Know
Bell peppers are a great source of vitamin C and antioxidants.
They also provide fiber to aid in digestion.
