Pasta with Fresh Red Peppers Recipe

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This recipe serves as a healthy main dish. It is very low calorie but still a comfort food. I often put leftover vegetables in this recipe, other than what is called for.
This is adapted from a Jenny Craig recipe

Prep time:
Cook time:
Servings: 4 servings


Cost per serving $1.96 view details
  • 4 medium sweet red peppers, seeded and chopped
  • 2 Tbls dry white wine, or water
  • 3/4 cup cannelini bean, canned,drained, or prepared in your kitchen
  • 1/2 cup green onions, thinly sliced
  • 3/4 teaspoon fresh basil, chopped
  • 1 teaspoon fresh oregano, minced
  • 1 teaspoon ripe olives, chopped
  • 6 ounces rotini, or your favorite pasta uncooked
  • 3/4 cup Parmesan cheese, freshly grated
  • 1 teaspoon pine nuts, toasted
  • fresh basil sprigs (optional)


  1. 1. Combine red pepper and wine, or water, in a saucepan; bring to a boil. Cover, reduce heat and simmer 3 minutes.
  2. 2. Stir in beans and next 4 ingredients; bring to a boil. Cover, reduce heat and simmer 10 minutes. Uncover and simmer 20 minutes, stirring occasionally.
  3. 3. Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain well.
  4. 4.Place pasta on individual serving plates. Top with pepper mixture, cheese and pine nuts. Garnish with basil sprigs, if desired.
  5. Any leftover vegetables will serve nicely in this dish, just add them at the last of the cooking to warm.
  6. If one must have meat, a prepared chicken breast cut into pieces will serve well.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 180g
Recipe makes 4 servings
Calories 293  
Calories from Fat 69 24%
Total Fat 7.84g 10%
Saturated Fat 3.58g 14%
Trans Fat 0.0g  
Cholesterol 17mg 6%
Sodium 296mg 12%
Potassium 373mg 11%
Total Carbs 39.72g 11%
Dietary Fiber 3.9g 13%
Sugars 5.77g 4%
Protein 14.05g 22%
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