White Fiber Mini Penne with Sweet Peppers and Parmigiano-Reggiano

Ingredients

• 1 cup vegetarian broth 
• 4 tablespoons olive oil extra virgin 
• 6 leaves basil fresh finely chopped
• 0.5 cup parmigiano-reggiano cheese grated
• 12 ounce barilla fiber penne white mini
• 1  bell pepper red
• 6 servings salt and pepper to taste
• 1  bell pepper yellow
• 1  onion yellow chopped

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of water to boil; season water with salt to taste (optional).
2. In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat.
3. 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.
4. Meanwhile cook pasta according to package directions, drain and toss with the sauce.
5. Stir in chopped basil and cheese before serving.