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Title: Four-Pepper Pasta
Yield: 1 Servings

Ingredients

    1/2 pk (16 oz.) mostaccioli or
           -penne macar; oni
      1    salt
      1 lg red pepper
      1 lg yellow pepper
      1 lg green pepper
      1 lg onion
      3 tb olive or salad oil
      1 tb sugar
      3 tb balsamic or red wine vinegar
    3/4 ts dried basil leaves
    1/2 ts cracked black pepper

Instructions

About 30 minutes before serving, in saucepan, prepare mostaccioli as label
directs, using 2 teaspoons of salt in water; drain. Return pasta to
saucepan. Meanwhile, cut peppers and onion into 1/2 inch wide strips. In 12
inch skillet over medium heat, in hot olive or salad oil, cook peppers,
onion and 1 1/2 teaspoons of salt until vegetables are tender and browned,
about 15 minutes. Stir in sugar, vinegar, basil and cracked black pepper;
heat through. Toss pepper mixture with pasta; makes 4 main-dish servings.
Each serving: About 350 calories, 11 g fat, 0 mg cholesterol, 940 mg
sodium.

Posted to FOODWINE Digest 13 Sep 96

From: Joe Ames

Date: Sat, 14 Sep 1996 08:22:47 -0400

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