Shelly's Recipe

PENNE WITH THREE PEPPERS AND MOZZARELLA

Category: Pasta

3 large sweet peppers (preferably 1 each of green, red, and yellow), cored, seeded, and cut into thin strips
8 oz penne, cooked al dente, drained
2 tbsp olive oil
1 large yellow onion, thinly sliced
1/2 tsp each dried oregano and basil, crumbled
1/2 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
2 cups shredded part-skim mozzarella cheese (8 oz)
1/3 cup grated Parmesan cheese

While pasta is cooking, place the peppers in a heatproof colander, lower into a large kettle of boiling water, and cook, uncovered, for 5 minutes. Raise the colander to allow the peppers to drain, then transfer the peppers to paper toweling or place the peppers in a vegetable steamer, cover, and steam for 8 minutes, then drain them on paper toweling.

Meanwhile, heat the oil in a 12-inch skillet over moderately high heat for 1 minute. Add the onion, drained peppers, oregano, basil, salt, and black pepper, and saute, stirring occasionally, for 5 minutes or until the onion is limp. Add the garlic and saute, stirring occasionally, 2 minutes more.

Drain the penne and return to the pan. Add the mozzarella cheese, toss lightly, and cover for 1 minute, so that the cheese melts and coats the penne. Add the skillet mixture to the pasta and toss lightly. Sprinkle with the Parmesan cheese.