4 cups uncooked farfalle (bow-tie) pasta (8 ounces)
1 tablespoon olive or vegetable oil
2 small green bell peppers, cut into 1/4-inch strips
1 small red bell pepper, cut into 1/4-inch strips
1 small yellow bell pepper, cut into 1/4-inch strips
4 cups tomato pasta sauce
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.
Note: Vary the pasta and the peppers for this low-calorie, low-cholesterol and low-fat main dish–it will always be a winner!
Makes 8 servings