Garlic and Bell Pepper Farfalle

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.