4 Cup (64 tbs) (1 large each green, red and yellow variety)
4 Cup (64 tbs)
3 Clove (15 gm), minced
Dried basil leaves
Dried marjoram leaves
4 Ounce, cooked and kept warm
Grated parmesan cheese
1. Spray large skillet with cooking spray. Heat over medium heat until hot. Add bell peppers, onions, garlic, basil and marjoram; cook, covered, 8 to 10 minutes or until vegetables are wilted. Uncover; cook and stir 20 to 30 minutes or until onions are caramelized and mixture is soft and creamy. Season to taste with salt and black pepper.
2. Spoon pasta onto plates; top with peperonata and cheese.