Title: Four-Pepper Pasta
Categories: None
Yield: 1 Servings

1/2 pk (16 oz.) mostaccioli or
-penne macaroni
Salt
1 lg Red pepper
1 lg Yellow pepper
1 lg Green pepper
1 lg Onion
3 tb Olive or salad oil
1 tb Sugar
3 tb Balsamic or red wine vinegar
3/4 ts Dried basil leaves
1/2 ts Cracked black pepper

About 30 minutes before serving, in saucepan, prepare mostaccioli as label
directs, using 2 teaspoons of salt in water; drain. Return pasta to
saucepan. Meanwhile, cut peppers and onion into 1/2 inch wide strips. In 12
inch skillet over medium heat, in hot olive or salad oil, cook peppers,
onion and 1 1/2 teaspoons of salt until vegetables are tender and browned,
about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper;
heat through. Toss pepper mixture with pasta; makes 4 main-dish servings.
Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg
sodium.

Posted to FOODWINE Digest 13 Sep 96

From: Joe Ames

Date: Sat, 14 Sep 1996 08:22:47 -0400