mini penne with sweet peppers and parmigiano-reggiano

Ingredients

• Servings: 6
• 1 box barilla white fiber mini penne
• 4 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 1 red bell pepper
• 1 yellow bell pepper
• 1 cup vegetarian broth
• 6 leaves fresh basil, chopped fine
• 1/2 cup parmigiano-reggiano cheese, grated
• salt and pepper to taste

Recipe

• bring a large pot of water to boil. season water with salt to taste (optional).
• in a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
• meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
• season with salt, pepper and add the broth. keep cooking until sauce is reduced.
• meanwhile cook pasta according to package directions, drain and toss with the sauce.
• stir in chopped basil and cheese before serving.