Pasta with Pepper Sauce

2 tbsp. vegetable oil
3 red bell peppers, chopped
1 orange bell pepper, chopped
½ cup chopped onion
2 cloves garlic, minced
½ cup dry white wine
1 tbsp. chopped fresh THYME
Salt and pepper to taste
1 can (10 oz.) low sodium tomato paste
12 oz. pasta, cooked


Heat oil in large skillet at medium heat. Add peppers, onions and garlic. Sauté until lightly browned. Add white wine, thyme, salt, pepper and tomato paste. Reduce heat and cook until vegetables are tender. Add sauce to pasta and mix well before serving.

Serves 6.



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