Recipe - Peppers And Pasta

1 pound Penne pasta
1 tablespoon Olive oil
2 Red and yellow bell peppers;
thinly cut or sliced up
4 Tomatoes; chopped OR
1 cn (14 oz) tomatoes; chopped
and drained
1 cup Chopped onion
2 teaspoon Chopped garlic
2 teaspoon Chopped fresh rosemary or
One half tsp dried
1 teaspoon Chopped fresh thyme or 1/4
tsp dried
6 cup Fresh basil leaves; chopped
One half 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 810 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 EATL Digest by The Taillons taillon@EARTHLINK.NET on Jan 2,
1998