Roasted Pepper & Onion Penne
A simple vegetarian pasta from your Week 3 FareRx bag - about 48g carb and 9g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Roasting the peppers and onion brings out their natural sweetness with no added sugar. Keep the penne portion to about a cup and add a side of protein if you like.
Ingredients
- •1 cup cooked whole-wheat penne
- •1 bell pepper, sliced
- •1/2 yellow onion, sliced
- •2 cloves garlic, sliced
- •pinch of Italian seasoning
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
the peppers, onion, and garlic with olive oil until soft and charred at the edges.
- 02
Toss with the cooked penne and Italian .
Dietitian’s notes
- →Roasting caramelizes the vegetables so the dish tastes rich without much oil or salt.
- →Add a side of greens or a fried egg for protein.
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