Pasta and Peppers with Fennel

* Exported from MasterCook *

Pasta and Peppers with Fennel

Recipe By : Pillsbury Cookbooks Casseroles & One-Dish Meals #140
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Theme Week
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS:
8 ounces mostaccioli -- (2-1/2 cups)
-- uncooked
-- tube shaped macaroni
3 tablespoons olive oil
1 medium red bell pepper -- cut into thin strips
1 medium yellow bell pepper -- cut into thin strips
1 medium green bell pepper -- cut into thin strips
1/2 cup sliced green onions
1/4 teaspoon fennel seed -- (1/4 to 1/2)
1/4 teaspoon salt -- (1/4 to 1/2)
1/8 teaspoon pepper

DIRECTIONS:
Cook mostaccioli to desired doneness as directed on package. Drain;
rinse
with hot water.

Heat olive oil in large skillet over medium-high heat until hot. Add
bell
peppers and onions; cook and stir 2 to 5 minutes or until crisp-gender.
Add mostaccioli, fennel, salt and pepper; blend well. Cook an
additional
3 to 5 minutes or until mixture is thoroughly heated, stirring
occasionally

Dietary Exchanges: 2-1/2 Starch, 2 Vegetable, 2 Fat.



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NOTES : Just a hint of fennel makes this dish distinctive.
Source: Pillsbury Cookbooks Casseroles & One-Dish Meals
October
1992 #140

Serves 4 (1-1/2 cup) servings.