Spray an unheated large skillet with olive oil no-stick spray.
Add the red, yellow and green peppers.
Stir in the onions and garlic.
Cook over medium heat about 6 minutes or until tender.
Stir in the tomatoes.
Cover and simmer for 7 minutes.
To serve, divide the Reduced-Fat Pesto Pasta among six dinner plates.
Spoon the pepper topping over each serving.