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This beautiful and delicious garden fresh pasta dish combines whole grain rotini with three brilliant colored bell peppers.

Rotini with Fresh Bell Peppers

1 (16-ounce) box Barilla Whole Grain Rotini

3 tablespoons extra virgin olive oil, divided use

1 medium (2 cups) white onion, chopped

1 red pepper, julienne

1 yellow pepper, julienne

1 green pepper, julienne

4 basil leaves

1/3 cup Pecorino cheese, freshly grated

1. Cook pasta according to package directions.
2. Meanwhile, heat half of olive oil in medium-sized skillet.
3. Add onion and sauté for 4 minutes or until translucent.
4. Add peppers and season with salt and pepper.
5. Cover with hot water and simmer for 12 minutes until peppers are tender.
6. Drain pasta, add to skillet and toss with basil, remaining oil and cheese before serving.

Serves 4 to 6.

Recipe created by By Chef Lorenzo Boni.

Recipe and photograph provided courtesy of Barilla America.