Peppers and pasta

Yield: 4 Servings

Measure Ingredient
1 pounds Penne pasta
1 tablespoon Olive oil
2 \N Red and yellow bell peppers; thinly sliced
4 \N 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

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

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