Name: Peppers and Pasta
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy		Not, Sent	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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@EARTHLINK.NET> on Jan 2,
1998

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