Peppers and pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Penne pasta |
| 1 | tablespoon | Olive oil |
| 2 | Red and yellow bell peppers; thinly sliced | |
| 4 | Tomatoes; chopped OR | |
| 1 | can | (14 oz) tomatoes; chopped and drained |
| 1 | cup | Chopped onion |
| 2 | teaspoons | Chopped garlic |
| 2 | teaspoons | Chopped fresh rosemary or 1/2 tsp dried |
| 1 | teaspoon | Chopped fresh thyme or 1/4 tsp dried |
| 6 | cups | Fresh basil leaves; chopped |
| ½ | cup | Grated Parmesan cheese |
Directions
Cook pasta as directed on package. Drain well.
Meanwhile, heat oil in a large nonstick skillet. Add peppers, tomatoes, onion, garlic, rosemary, thyme and half the basil. Saute 8-10 minutes until vegetables are tender. Toss with pasta. Sprinkle with remaining basil and Parmesan cheese.
Recipe by: Woman's Day - 2/1/98 Posted to EAT-L Digest by The Taillons <taillon@...> on Jan 2, 1998