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White Fiber Mini Penne with Sweet Peppers and Parmigiano-Reggiano

Rated as 5 out of 5 Stars

"Sauteed onion and red and yellow bell pepper in a reduced broth sauce are tossed with penne pasta and seasoned with basil and grated cheese for a quick vegetarian dinner."
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20 m servings 354 cals
Original recipe yields 6 servings


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  1. Bring a large pot of water to boil; season water with salt to taste (optional).
  2. In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
  3. Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat. Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
  4. Meanwhile cook pasta according to package directions, drain and toss with the sauce.
  5. Stir in chopped basil and cheese before serving.

Nutrition Facts

Per Serving: 354 calories; 12.1 g fat; 50.6 g carbohydrates; 10.6 g protein; 6 mg cholesterol; 207 mg sodium. Full nutrition

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Read all reviews 4
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Nothing fancy, complicated or unusual. Just beautiful, good and satisfying. This was a fine complement to "Screaming Martini Scallops," also from this site, but I'm hard-pressed to think of an...

Great busy-day go to recipe. Have been making this for years, can also be used with other pasta shapes. Sometimes I add a can of sliced mushrooms. Note ... I am not all that particular and do...

Excellent recipe used chicken broth instead and cut up some Aidells chicken & apple sausage. Came out perfect...

This was a quick recipe to make, I've never reduced a broth broth, but it was a great way to make a yummy sauce. I used spaghetti instead of penne (it is what I had on hand). Loved the fresh b...