Three Pepper Pesto Pasta
|Sweet red pepper||1 Large, coarsely chopped|
|Yellow pepper||1 Large, coarsely chopped|
|Green pepper||1 Large, coarsely chopped|
|Chopped onions||1⁄3 Cup (4.8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned italian plum tomatoes||1 Cup (16 tbs), drained and chopped|
|Low fat pesto pasta||1 Cup (16 tbs)|
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.