February 10

Cartwheel Pasta with Peppers & Onions

Cartwheel Pasta with Peppers & Onions

Servings: 4 | Prep Time: ~ 40 min |

Nutrition Information

  • Calories: 480 kcal
  • Carbs: 76 g
  • Fat: 13 g
  • Protein: 14 g
  • Fiber: 6 g
  • Sugar: 7 g


  • 3 Tablespoons extra virgin olive oil
  • 1 ½ cups sweet yellow onion, halved and sliced thinly (crosswise)
  • ½ teaspoon salt plus 1 Tablespoon, divided
  • ⅛ teaspoon crushed red pepper
  • 2 yellow bell peppers
  • 1 red bell pepper
  • ¾ cup coarsely chopped, canned, whole peeled tomatoes with their juice (no salt added variety)
  • 1 Tablespoon chopped flat leaf parsley
  • 12 ounces wagon wheel or fusilli pasta

Total number of ingredients: 9


  1. Place olive oil in a large skillet. Add onion, ¼ teaspoon of the salt, and crushed red pepper. Cook over medium heat, stirring occasionally, 10 to 15 minutes.
  2. While onion and pepper mixture is cooking, peel yellow and red bell peppers, cut them in half, and remove cores. Slice into ¼-inch strips.
  3. When onion is a rich golden color, increase heat to medium high. Add peppers. Cook for 2 minutes, stirring occasionally.
  4. Reduce heat to medium. Add tomatoes and ¼ teaspoon salt. Cook until tomatoes are not watery and have separated from the oil, 15 to 20 minutes.
  5. Add parsley. Stir for about 30 seconds. Remove from heat.
  6. In a large pot, bring 2 quarts of water to a boil. Add remaining 1 Tablespoon salt and pasta. Stir well. Cook pasta according to instructions on package, until just tender. Drain well. Toss with the sauce.
  7. Serve immediately.


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