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