This simple pasta recipe is one of the best ways to enjoy sweet bell peppers. The pasta sauce—red peppers stewed with caramelized onions and tomatoes—is tossed with wagon-wheel pasta for an easy and filling pasta dinner.
3/4 cup coarsely chopped canned no-salt-added whole peeled tomatoes, with their juice
1 tablespoon chopped flat-leaf parsley
12 ounces ruote di carro (wagon wheels) or fusilli pasta
Combine onion, oil, 1/4 teaspoon salt and crushed red pepper in a large skillet over medium heat. Cook, stirring occasionally, until the onion is a rich golden color, 10 to 15 minutes.
Meanwhile, peel bell peppers with a vegetable peeler. Cut them in half, remove the cores and thinly slice into 1/4-inch-wide strips.
When the onion is golden, increase heat to medium-high and add the peppers. Cook, stirring occasionally, for 2 minutes. Reduce heat to medium; add tomatoes and 1/4 teaspoon salt and cook until the tomatoes are no longer watery and have separated from the oil, 15 to 20 minutes. Add parsley, stir for 30 seconds, then remove from heat.
Meanwhile, bring 2 quarts of water to a boil in a large pot. Add the remaining 1 tablespoon salt, then add pasta and stir well. Cook according to package instructions until just tender. Drain well and toss with the sauce. Serve at once.
480 calories;13 g fat(2 g sat); 6 g fiber; 76 g carbohydrates; 14 g protein; 286 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 1529 IU vitamin A; 154 mg vitamin C; 35 mg calcium; 4 mg iron; 507 mg sodium; 477 mg potassium
Vitamin C (257% daily value), Folate (48% dv), Vitamin A (31% dv), Iron (22% dv)