Three-Pepper Pasta

 

4

cups uncooked farfalle (bow-tie) pasta (8 ounces)

1

tablespoon olive or vegetable oil

2

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.