Pasta & Peppers with Fennel

Name: Pasta and Peppers with Fennel
Yield: 2
Cuisine: Fusion
Ingredients: mostaccioli; olive oil; sweet red bell peppers; sweet yellow bell peppers; green bell peppers; scallions, spring or green onions; fennel seeds; salt; black pepper

Submitted by DORTEGOS

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

OUNCES MOSTACCIOLI
uncooked, tube shaped macaroni *

TABLESPOONS OLIVE OIL

MEDIUM SWEET RED BELL PEPPERS
cut into thin strips

MEDIUM SWEET YELLOW BELL PEPPERS
cut into thin strips *

MEDIUM GREEN BELL PEPPERS
cut into thin strips

CUP SCALLIONS, SPRING OR GREEN ONIONS
sliced

TEASPOON FENNEL SEEDS

TEASPOON SALT

⅛

TEASPOON BLACK PEPPER

Directions

Cook mostaccioli to desired doneness as directed on package. Drain; rinse with hot water.

Heat olive oil in large skillet over medium-high heat until hot. Add bell peppers and onions; cook and stir 2 to 5 minutes or until crisp-gender. Add mostaccioli, fennel, salt and pepper; blend well. Cook an additional 3 to 5 minutes or until mixture is thoroughly heated, stirring occasionally.