Classic Pasta Peperonata Recipe: A Simple Italian Delight

INGREDIENTS

Nonstick olive oil cooking spray 4 cups sliced green, red and yellow bell peppers (about 1 large pepper of each color) 4 cups sliced onions 3 cloves garlic, minced 1 teaspoon dried basil 1/2 teaspoon dried marjoram leaves Salt and black pepper 4 ounces spaghetti or linguini, cooked and kept warm 4 teaspoons grated Parmesan cheese

PREPARATION:

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.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 31 mg Protein 6 g Fiber 6 g Carbohydrate 37 g Cholesterol 1 mg Saturated Fat trace g Total Fat 1 g Calories from Fat 7 % Calories 176 DIETARY EXCHANGE: Vegetable 4 Starch 2 Fat 1/2