Recipe courtesy of Barilla

Mini Penne with Sweet Peppers and Parmigiano-Reggiano

Your whole family will love this pasta recipe, perfect for warm summer nights!
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  • Level: Easy
  • Total: 20 min
  • Cook: 20 min
  • Yield: 4-6 servings
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1 box Piccolini Rich in Fiber - White Mini Penne

4 tablespoons extra virgin olive oil

1 yellow onion, diced

1 red bell pepper

1 yellow bell pepper

1 cup vegetarian broth

6 leaves fresh basil, chopped fine

1/2 cup Parmigiano-Reggiano cheese, grated

Salt and pepper to taste


  1. Bring a large pot of water to boil. Season water with salt to taste (optional).
  2. In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
  3. Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat.
  4. Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
  5. Meanwhile cook pasta according to package directions, drain and toss with the sauce.
  6. Stir in chopped basil and cheese before serving.
  7. 2011 Barilla. All Rights reserved.
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