Barilla Whole Grain Rotini with Fresh Bell Peppers

  • Level: Intermediate
  • Total: 27 min
  • Prep: 9 min
  • Cook: 18 min
  • Yield: 4 to 6 servings
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1 box BARILLA Whole Grain Rotini

3 tablespoons extra virgin olive oil, divided

2 cups (1 medium) white onion, chopped

1 red bell pepper, julienne

1 yellow bell pepper, julienne

1 green bell pepper, julienne

Salt to taste

Black pepper to taste

4 leaves fresh basil

1/3 cup Pecorino Romano cheese, grated


  1. BRING a large pot of water to a boil.
  2. HEAT half of the olive oil in medium-sized skillet over medium-high heat.
  3. ADD onion and saute for 4 minutes or until translucent.
  4. ADD peppers, and season with salt and pepper. Add just enough hot water to cover the peppers; simmer for 12 minutes until peppers are tender and water is completely reduced.
  5. MEANWHILE, cook pasta according to package directions.
  6. DRAIN pasta and add to skillet with onions and peppers. Toss pasta with the remaining oil, basil leaves and cheese before serving.
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