Shelly's Recipe

Corkscrew Pasta with Peppers, Onions and Tomatoesp

Category: Pasta

8 oz. whole wheat fusilli (corkscrew pasta) or rotini (spiral pasta)
2 tablespoons olive oil
2 green bell peppers, thinly sliced
1 medium onion, sliced
1 teaspoon smoked paprika
6 plum tomatoes (2 lb.), cut into 1-inch wedges
1/2 cup lower-sodium vegetable or chicken broth
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon pepper

1. Cook pasta according to package directions. Drain; return to pot.

2. Meanwhile, heat oil in large skillet over medium heat until hot. Cook bell peppers and onion 4 to 6 minutes or until they just begin to soften. Sprinkle with smoked paprika; stir in tomatoes. Cook, covered, 3 to 5 minutes or until tomatoes begin to soften but still hold their shape.

3. Uncover; add broth, thyme, salt and pepper. Bring to a boil; boil 1 minute or until slightly thickened. Toss with pasta.

4 (about 2-cup) servings