Vegetarian Recipes: Rigatoni

Rigatoni

1/4 cup kalamata olives, pitted and chopped
1 Tbs chopped fresh oregano
1/4 tsp salt
1/8 tsp crushed red pepper flakes
2 tsp olive oil
2 cups thinly sliced onion
4 clove garlic, peeled and minced
2 red bell peppers, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
8 ounces rigatoni pasta
1/2 cup water
3/4 cup crumbled Feta cheese

Combine olives, oregano, salt and red pepper flakes in a small bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes or until tender. Add garlic; cook 1 minute. Stir in red and green peppers. Cover; reduce heat and cook 10 minutes.

Meanwhile, cook pasta according to package directions, omitting any salt or fat suggested; drain and keep warm.

Add water to vegetables; cover and simmer an additional 10 minutes or until peppers are tender. Stir in olive mixture.

Combine pasta and pepper mixture in a large bowl; toss well. Add Feta cheese; toss gently to coat.

Serve warm.

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