Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) box Lundberg organic brown rice penne pasta, uncooked | ||
| ¼ c. Hy-Vee Select olive oil | ||
| 3 clove(s) garlic, minced | ||
| 1 c. chopped red bell pepper | ||
| 1 c. chopped green bell pepper | ||
| 1 c. halved grape tomatoes | ||
| 1 tbsp. Hy-Vee dried basil | ||
| 1 tbsp. Hy-Vee dried parsley | ||
| 1 c. Hy-Vee shredded mozzarella cheese | ||
| ½ tsp. sea salt | ||
| ¼ tsp. Hy-Vee black pepper |
Directions
- Cook pasta according to package directions. Do not rinse with cold water. Transfer to a large bowl.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook and stir peppers and garlic until garlic is fragrant and light brown, about 3 minutes. Stir in tomatoes and herbs. Stir to combine.
- Pour pepper mixture over the pasta. Toss to combine.
- Stir in cheese, salt and pepper.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 200mg
- Total Carbohydrates: 36g
- Protein: 8g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 70%
0%
Iron 25%
0%
Calcium 10%