THREE-PEPPER PASTA

3 cups uncooked bow-tie (farfalle) pasta

1 tablespoon olive oil

1 small green bell pepper; 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

1 cup spaghetti sauce

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, heat oil in 10-inch non-stick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in spaghetti sauce. Simmer, uncovered, for 15 minutes. Serve over pasta.

Yields 6 servings

CALORIES: 295; PROTEIN: 9g; FAT: 5g; CARBS: 56g; FIBER: 3g; CHOL: 0mg; SODIUM: 270mg.

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