| 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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