- 8 ounces bow tie pasta, uncooked
- 1 large onion, chopped
- 1 1/2 cups julienned green bell pepper
- 1 1/2 cups julienned red bell pepper
- 2 garlic cloves, minced
- 1 tablespoon olive oil or canola oil
- 1 (14.5 ounce) can stewed tomatoes
- 1 1/2 teaspoons dried basil
- 4 ounces turkey pepperoni, halved and sliced
- 1 cup diced fresh tomatoes
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces part-skim mozzarella cheese, diced
- crushed red pepper flakes
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the onion, peppers and garlic in oil until vegetables are crisp-tender. Add stewed tomatoes and basil. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- Stir in the pepperoni, diced tomatoes, salt and pepper; simmer for 2 minutes. Drain pasta; add to the tomato mixture. Add cheese and toss well. Sprinkle with pepper flakes if desired.