Four-Pepper Penne

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Four-Pepper Penne

 

1 onion, sliced

1 small red bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 1/2 teaspoons minced garlic

1 tablespoon vegetable oil

1 26 oz. jar pasta sauce

1 teaspoon dried basil

1/2 teaspoon dried savory

1/4 teaspoon black pepper

1/2 pound penne, cooked and drained

 

In Dutch oven or large non-stick saucepan, cook and stir onion, bell peppers and

garlic in hot oil until vegetables are tender-crisp.

Add pasta sauce, basil, savory and black pepper.

Heat through over medium heat.

Serve over penne.

Makes 6 servings.

Calories 196, Fat 4 g, Cholesterol 28 mg, Sodium 314 mg, Carbohydrate 34 g,

Fiber 2 g.

Points 4.