Summer Bow Tie Pasta

Prep & cook time: 35 minutes
Serves 4 people

10	ounces bow tie pasta
4	tablespoons olive oil
1/2	sweet onion , diced
1	yellow bell pepper , cored and diced
1	teaspoon garlic, minced
1/4	cup white wine
4	tomatoes , cored and diced
1/4	teaspoon crushed red pepper flakes
	coarse salt and freshly ground pepper, to taste
1/4	cup fresh basil, thinly sliced
1/2	cup Parmigiano Reggiano cheese, grated

[1] Cook pasta in large pot of boiling salted water until tender but still firm to the bite. Drain.

[2] While pasta cooks, heat the oil in a heavy skillet over medium high heat. Add onion, bell pepper and garlic and saute until soft, about 5 minutes. Add wine, scraping up any brown bits; simmer until almost evaporated, about a minute. Add tomatoes and crushed red pepper flakes.

[3] Reduce heat to low and simmer until sauce is thickened and reduced slightly, about 15 minutes. Gently fold in basil and pasta (along with more olive oil if needed to moisten). Remove from heat.

[4] Serve pasta warm, topped with Parmesan.

Super easy, quick and delicious! The kids weren't huge fans, but everyone else had second helpings. I grated fresh parmesan cheese - yum! Next time the only thing I would change is that I would cook the vegetables first and then cook the pasta so the pasta stays warmer for when I serve it.



per serving: 394 calories; 13 grams protein; 15 grams total fat; 4 grams fiber; 3 grams saturated fat; 51 grams carbohydrates; 9 mgs cholesterol; 163 mgs sodium
8 weight watcher points