Tri-Pepper Pasta Recipe

1 medium green bell pepper, seeded and cut into strips
1 medium red bell pepper, seeded and cut into strips
1 medium yellow bell pepper, seeded and cut into strips
2 cloves garlic, minced
2 teaspoons olive oil
1 cup reduced sodium vegetable broth
1/2 cup Dijon mustard
16 ounces cooked fettuccine

Heat oil over medium heat in a nonstick skillet until hot. Add bell peppers and garlic and saute until crisp-tender. Remove from skillet. Add broth and mustard to the skillet and heat to boil. Reduce heat and simmer for 3-4 minutes. Return peppers to skillet and heat through. Toss peppers and sauce with fettuccine and serve.

Makes 4 Servings
Serving Size: 6 ounces

Looking for a different recipe?
Check out over 650 recipes in our 24 Hour Recipe section!
Nutrients per serving:
Calories: 232
Total fat: 4 grams (17% of calories)
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 534 mg
Carbohydrate: 34 grams (39% of calories)
Protein: 8 grams (14% of calories)
Dietary fiber: 4 grams