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Pasta with the Works




Source of Recipe


Hel


Recipe Introduction


This pasta dinner is perfect for garden fresh vegetables - add sliced zucchini, ribbons of fresh basil or spinach, or a handful of cherry tomatoes to the skillet during the last five minutes of cooking.


List of Ingredients




Pasta with the Works


1/2 cup thinly sliced pepperoni
1 medium green pepper, cut into 2-inch-long strips (about 1 1/2 cups)
2 cups Prego® Fresh Mushroom Italian Sauce or Prego® Traditional Italian Sauce
1/3 cup pitted ripe olives, cut in half (optional)
3 cups corkscrew-shaped pasta (rotini), cooked and drained (about 4 cups)
1 cup shredded mozzarella cheese (about 4 ounces)
Grated Parmesan cheese

Recipe




1. Cook the pepperoni and pepper in a 10-inch skillet over medium heat until the pepper is tender-crisp, stirring often.

2. Stir the sauce and olives, if desired, in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.

3. Stir the pasta and mozzarella cheese in the skillet. Serve with the Parmesan cheese.

Easy Substitution: Also delicious with Prego® Roasted Garlic & Herb Italian Sauce.

Makes: 4 servings (about 1 1/4 cups each).