- 1 (12 ounce) box Barilla White Fiber Mini Penne
- 4 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup vegetarian broth
- 6 leaves fresh basil, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
- Bring a large pot of water to boil; season water with salt to taste (optional).
- In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
- Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat. Season with salt, pepper and add the broth. Keep cooking until sauce is reduced.
- Meanwhile cook pasta according to package directions, drain and toss with the sauce.
- Stir in chopped basil and cheese before serving.