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Nutrition Facts
Serving Size 1 (504g) Recipe makes 1 servings
Calories 945
Calories from Fat 420		(44%)
Amount Per Serving		%DV
	Total Fat 46.7g	71%
	Saturated Fat 21.8g	109%
	Monounsaturated Fat 15.2g
	Polyunsaturated Fat 6.8g
	Trans Fat 0.0g
Cholesterol 111mg		37%
Sodium 47mg		1%
Potassium 666mg		19%
Total Carbohydrate 112.9g		37%
	Dietary Fiber 7.6g	30%
	Sugars 9.9g
Protein 20.5g		41%
detailed view... how is this calculated?

Pasta With Bell-Pepper-Onion-Sauce

Recipe #360544 | 20 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Lalaloula
Mar 12, 2009

This is a quick and easy to make dinner or lunch recipe perfect for all those week day when you dont have the energy left to cook something big, but want to eat healthy still. This can be made vegan easily by subbing soy or oat cream for the cream.

SERVES 1 (change servings and units)

Ingredients

125 g pasta (e.g. spirelli or penne)
1 bell pepper (I used orange, but red or green would be great, too)
1 medium sized onion
100 g cream or sour cream (fat-reduced works fine)
1-2 tablespoon oil
2-3 tablespoons water
salt and pepper

Directions

1
Cook pasta in salt water according to package directions until al dente (firm to the bite).
2
Meanwhile dice onion and bell pepper and fry in the oil until lightly browned. Add 2-3 tbs of water and cook covered until soft (about 5-10 minutes).
3
Add cream and season with salt and pepper to taste.
4
Drain pasta and combine with sauce.
5
Serve topped with some cheese or just as is.

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Featured Reviews for This Recipe

From: Rhiannon&Matt.gauci

On Sep 21, 2009

Very nice. I used a small red onion & 1/2 cream 1/2 sr cream. Made & reviewed (late) for Veggie Swap 13. Thanks for sahring, Lalaloula.

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From: mrsguti

On Sep 13, 2009

This was great! The bell peppers and onion smelled fantastic while sauteeing. I did use fat-free sour cream. May use half-half next time to make the noodles a little creamier. Oh and diced chicken breast from previous nights leftovers...ate this as a main dish with salad. Thanks for the recipe!

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From: Shuzbud

On Jul 1, 2009

This little gem was a total surprise! I didn't expect such a wonderful flavour from such a simple dish! The only thing I added was a chicken stock cube, which I think really boosted the creamy flavour. Thanks for a super recipe that I will certainly be making again.

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From: Andi of Longmeadow Farm

On Jun 5, 2009

I totally freaked-out with delight on this baby. First off, I made this vegan. I love vegan foods, although i personally don't consider myself one. Not that this makes any difference in this delicious dish. I used Tofufetti sour cream, and it the best vegan sour cream available IMHO. I had a fresh green pepper from my greenhouse that willingly wanted to be picked and was honored to be put into this dish. I used a sweet Vidalia onion and let me say, this was so good, there was nary a noodle left in the place. We absolutely loved this! The starch from the pasta really tightened the sour cream into a wonderful sauce. We added S&P to taste and sprinkle of parsley. Will use this again and often too! Made for Everyday is a Holiday tag, June 2009.

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