Rainbow Penne Pasta

 

An easy colourful dish ready in 15min.

Great for any day of the week

 

 

1 200g pkg snow peas, strings removed

1/3 cup black sundried olives (sub any black olive)

1 red bell pepper, seeded, diced

1/4 cup fresh julienned basil

3 cloves of garlic, peeled & chopped

1 cup cocktail size boconccini

4-5 tbsp EVOO

salt & pepper to taste

1 500g pkg penne (or any shape) pasta

 

Bring a large pot of salted water 3/4 full to a boil.

Add pasta and stir every few minutes cooking for 10min or until al dente.

 

Meanwhile place a large skillet on a burner, heated to #6.  When heated add oil and garlic, saute garlic until golden, do not let it burn.

Add vegetables and season to taste, stirring to soften vegetables. This should take no longer than 5-6 minutes. 

 

Drain pasta reserving a small amount of cooking water (1/4cup).  Add vegetables to pasta. Toss in basil, olives, cheese and basil. Toss to coat.

 

If pasta is too dry add drizzle with some olive oil.

Sprinkle with Parmesan if desired.

 

Enjoy with love!