Peperonata Pasta

From Time Life Great Taste, Low Fat

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 2  green bell peppers, diced
• 1  red bell pepper, diced
• 1  yellow bell peppers or 1  red bell pepper, diced
• 1  garlic clove, minced
• 2  large tomatoes, diced
• 1⁄2 cup  reduced-sodium vegetable broth, meatless option
• 1⁄2 cup reduced-sodium chicken broth, meat option
• 2  tablespoons fresh basil, chopped
• 2  tablespoons fresh parsley, chopped
• 2  tablespoons kalamata olives, chopped
• 1⁄2 teaspoon salt or 1⁄2 teaspoon  salt substitute
• 1⁄4 teaspoon fresh ground black pepper
• 8  ounces  ruote pasta

Directions

1. Ruote is wagon wheel pasta. Olives can be replaced by other varieties such as Gaeta or Nicoise. Flavorful is a must.
2. In large nonstick skillet, heat oil over medium heat until hot but not smoking. Add peppers, garlic and cook until peppers are softened about 8 minutes
3. Stir in the remaining ingredients except the pasta. Use broth of your choice. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors have blended and mix thickens slightly. About 15 minutes.
4. Cook the pasta at the same time in a large pot of boiling water until pasta is tender. Drain well. Add to sauce and coat. Cook until pasta is warmed thru about 1 minute. Divide into serving bowls and serve.
5. For Vegetarian or Vegan use the meatless broth option. Chicken broth is not vegetarian.