Rainbow Pasta Primavera

Screen Shot 2017-08-27 at 4.09.54 PMIngredients

1 garlic clove, crushed
1 teaspoon vegetable oil
3 large green peppers, julienned
3 large red peppers, julienned
3 large yellow peppers, julienned
3/4 cup cream sherry
1 tablespoon basil
1 pound spaghetti, cooked
1/8 teaspoon pepper
3/4 cup Parmesan cheese
4 tablespoons fresh parsley or 2 tablespoons dried parsley


In wok or large fry pan, sauté garlic in oil, approximately one minute. Add peppers, sherry, and basil. Cover and simmer for 8 to 10 minutes until vegetables are tender, stirring occasionally. Combine vegetables and liquid in wok with spaghetti. Add pepper, cheese, and parsley. Toss and serve.

Makes 16 cups

Nutrition Information Per Serving (1 cup)

Calories: 82
Fat: 2 g
Cholesterol: 4 mg
Sodium: 89 mg
Calcium: 77 mg
Dietary Fiber: 1 g