Yield: 4 Servings
|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