Title: Peppers and Pasta
Categories: Not, Sent
Yield: 4 Servings

1 lb Penne pasta
1 tb Olive oil
2 Red and yellow bell peppers;
-thinly sliced
4 Tomatoes; chopped OR
1 cn (14 oz) tomatoes; chopped
-and drained
1 c Chopped onion
2 ts Chopped garlic
2 ts Chopped fresh rosemary or
-1/2 tsp dried
1 ts Chopped fresh thyme or 1/4
-tsp dried
6 c Fresh basil leaves; chopped
1/2 c 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 on Jan 2,
1998