Three Pepper Pasta

4	cups uncooked farfalle (bow-tie) pasta (8 ounces)
1	tablespoon olive oil
1	small green bell peppers, cut into 1/4-inch strips
1	small red bell pepper, cut into 1/4-inch strips
1	small yellow bell pepper, cut into 1/4-inch strips
4	cups tomato pasta sauce (any variety)

 

1.	Cook and drain pasta as directed on package.
2.	While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
3.	Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.

Calories: 1 serving 265
serves: 8