Three-Pepper Pasta with Pesto

Three-Pepper Pasta with Pesto

8 oz, (2 ¼ cups) uncooked ziti, or penne
1 Tablespoon olive or vegetable oil
1 medium onion, cut into thin wedges
1 medium red or orange bell pepper, cut into bite-sized strips
1 medium yellow bell pepper, cut into bite-sized strips
1 medium green bell pepper, cut into bite-sized strips
1/3 cup purchased pesto
2 teaspoons balsamic vinegar
1 oz. (¼ cup) shredded fresh Asiago or Parmesan Cheese

Cook pasta to desired doneness as directed on package. Drain.

Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook and stir 3-5 minutes or until onion and peppers are crisp-tender.

Add cooked pasta; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.

4 (1 ½ cup) servings; Pillsbury (Aug. 01) Farmer's Market Vegetarian, p.45