- 4 cups farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 2 small green bell peppers, cut into 1/4 inch strips
- 1 small red bell pepper, cut into 1/4 inch strips
- 1 small yellow bell pepper, cut into 1/4 inch strips
- 4 cups pasta sauce
- Cook and drain pasta as directed on package.
- While pasta is cooking, heat oil in 10-inch nonstick skillet over medium heat. Cook bell peppers in oil about 5 minutes, stirring occasionally, until crisp-tender.
- Stir pasta sauce into peppers. Simmer uncovered 15 minutes. Serve over pasta.