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Penne Primavera with Peppers
A bright, plant-forward dinner from your Week 3 FareRx bag - about 38g carb, 6g fiber, and 8g protein per serving (USDA-estimated).
25 min
Total
2
Serves
Easy
Effort
Per serving
220
Cal
9g
Protein
47g
Carbs
7g
Fiber
6g
Sugar
1g
Fat
0g
Sat Fat
10mg
Sodium
420mg
Potassium
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Ingredients
- •2 cups cooked whole-wheat penne
- •1 bell pepper, sliced
- •3/4 cup grape tomatoes
- •1/4 onion, sliced
- •2 cloves garlic, minced
- •1 tsp Italian seasoning
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Cook the penne until al dente; reserve some pasta water.
- 02
the pepper, onion, garlic, and tomatoes until soft.
- 03
Toss with the penne, Italian , and a splash of pasta water.
New to this? Step-by-step guides
Dietitian’s notes
- →Loading the pasta with vegetables stretches a smaller portion of penne and adds fiber.
- →Reserve a splash of pasta water to bring the sauce together without extra oil.
Make it yours
Add protein
Top with the bag's turkey meatballs or a poached egg.
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