Hands-On Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 2
1 medium yellow onion, peeled and sliced
2 cloves garlic, minced
1 medium yellow pepper, seeded and sliced
1 medium red pepper, seeded and sliced
1 medium orange pepper, seeded and sliced
3 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
2 cups 100 percent whole-wheat penne, cooked
1 teaspoon all-natural sea salt
1 teaspoon ground black pepper
1. In a large skillet over medium heat, sauté the onion, garlic, and peppers in 1 tablespoon of the oil until slightly softened but still crisp, about 4–6 minutes.
2. Add the balsamic vinegar to the skillet and toss to coat peppers and onions. Add the penne to the skillet, drizzling remaining olive oil over penne and vegetables until evenly coated. Season with salt and pepper.
Per Serving: Calories: 450 | Fat: 24 g | Saturated fat: 3 g | Cholesterol: 0 mg | Sodium: 1,170 mg | Total carbohydrates: 50 g | Dietary fiber: 8 g | Sugars: 10 g | Protein: 9 g