Beth,
This looks really good, but I would think you could saute the peppers lightly instead of baking them. They are already mixed with oil and garlic, so there wouldn't be much difference in calories. It would also cut down on time considerably and reduce heat in the kitchen during the summer.
--- In soups-salads-
>
> Sweet Pepper Pesto Pasta
> Country Woman
>
>
> What's a family gathering or summer potluck supper without at least one
> pasta salad? This mouth-watering meal mainstay from Karen Hentges of
> Bakersfield, California can be served hot or cold. "It's great freshly made
> or for several days after," adds Karen.
>
> SERVINGS: 8
> CATEGORY: Salads
> METHOD: Baked
> TIME: Prep: 20 min. Bake: 15 min.
>
> Ingredients:
> 4-1/2 cups uncooked bow tie pasta
> 1 large sweet red pepper, chopped
> 1 large sweet yellow pepper, chopped
> 2 teaspoons olive oil
> 1/2 teaspoon garlic powder
> 1 cup prepared pesto
> 1 can (2-1/4 ounces) sliced ripe olives, drained
> 1/3 cup grated Parmesan cheese
>
> Directions:
> Cook pasta according to package directions. Meanwhile, in a bowl, combine
> the peppers, oil and garlic powder; toss to coat. Arrange in a single layer
> in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18
> minutes or until peppers are tender.
> Drain pasta and rinse in cold water. In a large salad bowl, toss the
> pasta, pesto, olives and pepper mixture. Refrigerate until serving. Sprinkle
> with Parmesan cheese. Yield: 8 servings.
>
>
> Comments
> Re: Sweet Pepper Pesto Pasta
> This was good, but the peppers took 25 minutes to bake. The taste will also
> vary depending on what type of pesto you use. We used homemade.
>
>
>
>
>
>
> http://www.tasteofh
>
>
>
>
>
> Beth Layman :)
>
>
> GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
> My Scorpio-Devane-
>
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