8 ounces dry whole grain capellini (angel hair pasta), uncooked
1 teaspoon olive oil
1/3 cup chopped green bell pepper
1/4 cup chopped onions
1 tablespoon olive oil
1-1/4 cups Hunt's® Traditional Pasta Sauce
1/4 cup sliced ripe olives, optional
1/2 cup shredded part-skim mozzarella cheese mozzarella cheese
1/4 teaspoon Italian seasoning
|% Daily Value|
|Total Fat||6 g||9%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||5 g||22%|
|Vitamin C||8 mg||13%|
|Vitamin A||291 iu||6%|
Cook pasta according to package directions, omitting salt. Meanwhile, heat 1 teaspoon oil in medium nonstick skillet over medium-high heat. Add bell peppers and onions; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently. Remove from pan; cover to keep warm.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Drain pasta; add pasta to skillet and spread to evenly cover bottom. Cook 5 minutes, or until lightly browned on bottom. Place a plate, upside down, over pasta in skillet. Carefully turn skillet and plate over; remove skillet. Slide pasta from plate back into skillet, browned-side up. Reduce heat to medium.
Spread pasta sauce evenly over pasta "crust"; cover evenly with the vegetables. Top with olives, if desired. Sprinkle with cheese and Italian seasoning; cover. Cook 5 minutes, or just until cheese is melted. Cut into 6 wedges to serve.
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