Rigatoni with Bell Peppers, Olives, and Feta

By Lv2Cook

Ingredients

• 1/4 cup chopped kalamata olives (about 16)
• 1 tablespoon chopped fresh oregano
• OR
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 2 teaspoons olive oil
• 2 cups thinly sliced onion
• 4 garlic cloves minced
• 2 cups red bell pepper strips
• 2 cups green bell pepper strips
• 1/2 cup water
• 1 pound uncooked rigatoni
• 3/4 cup (3 ounces) crumbled Feta cheese

Preparation

Step 1

Combine first 4 ingredients in a small bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add garlic; cook 1 minute. Stir in peppers. Cover; reduce heat, and cook 10 minutes. Add 1/2 cup water; cover and simmer an additional 10 minutes or until peppers are tender. Stir in olive mixture; keep warm.

Cook pasta according to package directions, omitting salt and fat; drain.

Combine pasta and pepper mixture in a large bowl; toss well; Add feta cheese; toss gently to coat.

Serving Size: 2 cups