Penne with bell peppers and onion
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (10 oz.) dry penne cooked; keep warm |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | cup | Thinly sliced onion |
| 1 | Red bell pepper; cut in 1\" strips | |
| 1 | Yellow bell pepper cut in strips | |
| 1¾ | cup | Recipe ready diced tomatoes; drained |
| ¼ | teaspoon | Crushed red pepper; or to taste |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Chopped fresh Italian parsley |
Directions
Place oil, onion and bell peppers in large skillet; cook over medium-high heat 3 to 5 minutes or until vegetables are tender. Stir in tomatoes and juice, crushed red pepper and salt. Reduce heat to low; simmer uncovered, 10-15 minutes, stirring occasionally.
Toss with pasta; sprinkle with parsley.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #994 by L979<L979@...> on Jan 8, 1998