Name: Veggie Pepperoni Pizza Pasta
Ingredients: 8 ounces uncooked bow tie pasta; 1 large onion, chopped; 1½ cups julienned green pepper; 1½ cups julienned sweet red pepper; 2 garlic cloves, minced; 1 Tablespoon olive oil; 1 can (14½ ounces) petite diced tomatoes with juices; 1½ teaspoons dried basil; 4 ounces turkey pepperoni, halved and sliced; 1 cup diced fresh tomatoes; ¾ teaspoon salt; ¼ teaspoon pepper; 4 ounces part skim mozzarella cheese, diced; Crushed red pepper flakes, optional

Ingredients

Units Scale

8 ounces uncooked bow tie pasta
1 large onion, chopped
1 1/2 cups julienned green pepper
1 1/2 cups julienned sweet red pepper
2 garlic cloves, minced
1 Tablespoon olive oil
1 can (14 1/2 ounces) petite diced tomatoes with juices
1 1/2 teaspoons dried basil
4 ounces turkey pepperoni, halved and sliced
1 cup diced fresh tomatoes
3/4 teaspoon salt
1/4 teaspoon pepper
4 ounces part skim mozzarella cheese, diced
Crushed red pepper flakes, optional

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Instructions

Cook pasta according to package directions.
Meanwhile, in a large nonstick skillet, sauté the onion, peppers, and garlic in oil until vegetables are crisp tender.
Add stewed tomatoes and basil. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Stir in the pepperoni, diced tomatoes, salt, and pepper; simmer for 2 minutes.
Drain pasta; add to the tomato mixture.
Add cheese and toss well. Sprinkle with pepper flakes if desired.

Nutrition

Serving Size: 1 cup
Calories: 213
Sodium: 585mg
Fat: 6g
Saturated Fat: 2g
Carbohydrates: 29g
Fiber: 3g
Protein: 12g
Cholesterol: 22mg