Tri-Colored Pepper Pasta (02.10.16)

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  • 12 oz. whole grain spaghetti
  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 each of red, green and yellow bell peppers, thinly sliced
  • 1 medium onion, any kind, thinly sliced
  • 1 (15 oz.) can no salt added crushed tomatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup parsley, chopped
  • No Salt Seasoning and Pepper

Cook pasta according to package directions. Drain; set aside.

Heat a Dutch oven or large skillet up to medium-high heat; add olive oil. Saute the garlic, peppers, onions, no salt seasoning and pepper for 5-6 minutes, stirring frequently.

Add the tomatoes, basil, oregano and red pepper flakes. Cook for 2-3 minutes. Add the pasta. Cook for 2-3 minutes until warmed through. Garnish with cheese and parsley. Serve immediately.

Note: Add 2-3 tablespoons of olive oil just before serving, if needed.

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