Tomato and Bell Pepper Spaghetti

This yields 2 vegetable servings, .75 dairy servings, the Weight Watchers daily oil requirement, and 34g whole grains. Its 7 points can be lowered by reducing the amount of spaghetti, oil, or cheese (or type of cheese) used. It is all Core except for the cheese. It was adapted from "Bruschetta-Style Thin Spaghetti" on the Ronzoni Healthy Harvest whole wheat thin spaghetti package.

• Ready In: 20 mins
• Serves: 1

Ingredients

• 2  ounces  thin  whole wheat spaghetti
• 2  teaspoons olive oil
• 1⁄2 green pepper, cut into slices
• 3⁄4 cup grape tomatoes, diced
• 21  g parmesan cheese, shredded
•  garlic
•  oregano
•  basil
•  salt
•  pepper

Directions

1. Cook spaghetti according to package instructions.
2. While the spaghetti is cooking, heat a large sauté pan over medium heat with olive oil. Sauté green peppers.
3. Add tomatoes and herbs once pepper softens. Heat until warmed (about 2 minutes).
4. Combine pasta and tomato mixture. Sprinkle cheese on top and fold edges of pasta toward the center. Heat until warm.
5. Transfer to plate, stir, and serve.