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Cartwheel Pasta with Peppers & Onions

September/October 2014

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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.


Cartwheel Pasta with Peppers & Onions Recipe

Makes: 4 servings

Serving Size: 1 3/4 cups

Active Time:

Total Time:

Ingredients

  • 1 1/2 cups sweet yellow onion, halved and thinly sliced crosswise
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt plus 1 tablespoon, divided
  • 1/8 teaspoon crushed red pepper
  • 2 yellow bell peppers
  • 1 red bell pepper
  • 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

Preparation

  1. 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.
  2. Meanwhile, peel bell peppers with a vegetable peeler. Cut them in half, remove the cores and thinly slice into 1/4-inch-wide strips.
  3. 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.
  4. 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.

Nutrition

Per serving: 480 calories; 13 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 76 g carbohydrates; 0 g added sugars; 14 g protein; 6 g fiber; 507 mg sodium; 477 mg potassium.

Nutrition Bonus: Vitamin C (257% daily value), Folate (48% dv), Vitamin A (31% dv), Iron (22% dv)

Carbohydrate Servings: 5

Exchanges: 4 starch, 2 1/2 vegetable, 2 fat


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Meal/Course
Dinner

Ethnic/Regional
Italian
Mediterranean
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Easy
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Braise/Stew
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