Roasted Pepper Penne with Provolone
A satisfying vegetarian lunch from your Week 3 FareRx bag - about 43g carb and 13g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Whole-wheat penne brings fiber that softens the carb spike. Measure to about 1 cup cooked and let the peppers and cheese round out the bowl.
Ingredients
- •1 cup cooked whole-wheat penne
- •1 bell pepper, roasted and sliced
- •1 oz provolone, shaved
- •2 cloves garlic, sliced
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Cook the penne; reserve a splash of pasta water.
- 02
the garlic in olive oil until golden, then add the pepper strips.
- 03
Toss in the penne with a splash of pasta water.
- 04
Off the heat, fold in the shaved provolone until it just melts.
Dietitian’s notes
- →Roast or blister the peppers until soft and sweet before tossing them with the pasta.
- →Shave the provolone thin so a little melts into a light sauce with a splash of pasta water.
Recipes are a start. A dietitian is the plan.
Our registered dietitians help you turn good food into a plan for your health — personalized to your conditions, your goals, and what you actually like to eat. Most people pay $0 with insurance, and we verify your coverage before your first visit.