Ingredients45 m servings 328 cals
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet melt your butter over medium heat. Immediately add your onions then garlic; stirring constantly. Add the red bell pepper. Increase heat to medium high and pour in 1/2 of your lemon juice. Sprinkle with black pepper. Lightly tossing while cooking, add other half of the lemon juice and toss just to coat. Your butter should be getting lightly browned but not burned and be careful not to over brown your garlic. When vegetables are crisp-tender remove from heat. Toss with pasta and serve with freshly grated Parmesan cheese.
Per Serving: 328 calories; 23.8 g fat; 27.7 g carbohydrates; 4.9 g protein; 61 mg cholesterol; 167 mg sodium. Full nutrition
ReviewsRead all reviews 4
Great basic recipe. I added portobella's so had to increase the amount of butter - other than that, no changes. Thanks!
Pretty good. As the recipe is, it was a good fit for my kids. For me, it was on the bland side. I love lemon so I added extra lemon and pepper to my portion.
Good base recipe but it never seems to turn out quite how I want it to. I will keep trying to adjust the garlic/butter/oil/onion quantities to perfect it though. Add a little chicken for prote...