Peppers and Penne

By Tonya_Speed

NUTRITION per serving: 392 Calories; 4g Fat; 13g Protein; 78g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 354mg Sodium. Exchanges: 4 Grain (Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 7

Ingredients

• 1 cup chopped onion
• 2 cloves garlic, pressed
• 8 ounces mushrooms, sliced
• 1 1/2 tablespoons Italian seasoning
• 1 medium red bell pepper, seeded, deribbed and sliced
• 1 medium orange bell pepper, seeded, deribbed and sliced
• 1 medium green bell pepper, seeded, deribbed and sliced
• 1 (14.5-oz.) can diced tomatoes
• 6 ounces tomato sauce
• 1 cup water
• 2 teaspoons brown sugar
• 2 tablespoons white wine (or water)
• 1 cup frozen whole kernel corn
• 4 ounces sliced black olives
• 16 ounces Penne pasta, cooked

Preparation

Step 1

Place all ingredients, except pasta, in a slow cooker; blend well. Cover and cook on LOW for 4 to 6 hours or until veggies are fork-tender. Serve pepper sauce over hot Penne and enjoy!

SERVING SUGGESTION: A big salad and garlic toast.
GLUTEN FREE: Use gluten free pasta. Make sure tomatoes, tomato sauce and olives are gluten free.