Pasta Primavera with Caramelized Onions
Serving Size / Yield
- 2 lg Onions (sliced)
- 1 lg Red bell pepper (sliced)
- 1 lg Green bell pepper (sliced)
- 2 lg Zucchinis (7 inches each) sliced
- 3 Tbs Olive oil
- 8 oz Cooked penne pasta
- 1 8 ounce container basil pesto sauce
- 1 C Shredded Italian cheeses
In a large skillet, caramelize the onions by cooking on medium low heat in 2 tablespoons of olive oil for 15-20 minutes or until golden. Add red and green bell peppers, zucchini and 1 tablespoon of olive oil to the onions. Continue to sauté© 8 to10 minutes, until the peppers and zucchini are tender.
Meanwhile, cook 8 ounces penne pasta in boiling water for 10 minutes or until tender; drain. Return hot pasta to pan; add vegetables and basil pesto sauce. Gently toss ingredients together to coat. Heat through for 5-10 minutes. Lightly mix in 1 cup shredded Italian cheeses and serve.