Three-Pepper Pasta 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 ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.