Pasta and peppers with fennel

 
                       Pasta and Peppers with Fennel
 
 Recipe By     :  Pillsbury Cookbooks Casseroles & One-Dish Meals #140
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Theme Week
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         INGREDIENTS:
    8      ounces        mostaccioli -- (2-1/2 cups)
                          -- uncooked
                          -- tube shaped macaroni
    3      tablespoons   olive oil
    1      medium        red bell pepper -- cut into thin strips
    1      medium        yellow bell pepper -- cut into thin strips
    1      medium        green bell pepper -- cut into thin strips
      1/2  cup           sliced green onions
      1/4  teaspoon      fennel seed -- (1/4 to 1/2)
      1/4  teaspoon      salt -- (1/4 to 1/2)
      1/8  teaspoon      pepper
 
 DIRECTIONS:
 Cook mostaccioli to desired doneness as directed on package.  Drain;
 rinse 
 with hot water.
 
 Heat olive oil in large skillet over medium-high heat until hot.  Add
 bell 
 peppers and onions; cook and stir 2 to 5 minutes or until crisp-gender.  
 Add mostaccioli, fennel, salt and pepper; blend well.  Cook an
 additional 
 3 to 5 minutes or until mixture is thoroughly heated, stirring 
 occasionally
 
 Dietary Exchanges:  2-1/2 Starch, 2 Vegetable, 2 Fat.
 
 
 
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 NOTES : Just a hint of fennel makes this dish distinctive.
          Source:  Pillsbury Cookbooks Casseroles & One-Dish Meals
 October 
        1992 #140
        
          Serves 4 (1-1/2 cup) servings.