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
- Cook pasta according to
package directions.
- Meanwhile, heat half of
olive oil in medium-sized skillet.
- Add onion and sauté
for 4 minutes or until translucent.
- Add peppers and season
with salt and pepper.
- Cover with hot water and
simmer for 12 minutes until peppers are tender.
- 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.
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