Sautéed Peppers & White Wine Penne Toss

Makes 4 entree-sized servings.

Such a simple but tasty dish! The sauteed yellow peppers, red onions, olives and wine make for a light but flavorful pasta - great for summer suppers...

150g whole wheat pasta (3 cups cooked), any shape is fine

1 Tbsp olive oil

4 yellow peppers, chunks or slices

1 red onion, thinly sliced

2 garlic cloves, pressed or chopped

1/2 cup white wine

1/2 cup chopped black olives
1/3 cup parsley, chopped
2 cups baby tomatoes, halved

Boil pasta in water. Meanwhile, heat oil in large frying pan. Saute peppers and onions for about 4-5 minutes, or until lightly browned but still crunchy. Add garlic and white wine - deglaze the pan by swirling the wine around the bottom. Lower heat and add olives, parsley and a few spoonfuls of water from the pot of boiling pasta. Toss to combine. Add little tomatoes, cook for 1 minute longer. Drain pasta when done, and add to pan. Toss again to combine, season with salt and pepper, and serve!

Per serving: 264 cals, 6g fat, 45g carbs, 126g sodium, 8g fiber, 9g sugar, 8g protein. (PRO11%,CHO64%,FAT19%)