Four Pepper Penne

Course : Side Dishes
Serves: 6
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1 medium onion -- sliced
1 small red bell pepper -- thinly sliced
1 small green bell pepper -- thinly sliced
1 small yellow bell pepper -- thinly sliced
1 1/2 teaspoons minced garlic
1 tablespoon vegetable oil
26 ounces traditional pasta sauce
1 teaspoon dried basil
1/2 teaspoon dried savory
1/4 teaspoon black pepper
1/2 pound penne -- cooked and drained

Preparation / Directions:

In Dutch oven or large nonstick saucepan, cook and stir onion, bell peppers and garlic in hot oil until vegetables are tender-crisp. Add pasta sauce, basil, savory and black pepper. Heat through over medium heat. Serve over penne. Makes 6 servings


Nutritional Information:

45 Calories (kcal); 2g Total Fat; (44% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 2mg Sodium

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