2 large onions sliced
1 large red bell pepper sliced
1 large green bell pepper sliced
2 large zucchinis (7 inches each) sliced
3 tablespoons olive oil
8 ounces cooked penne pasta
1 8 ounce container basil pesto sauce
1 cup shredded Italian cheeses
In a large skillet, caramelize the onions by cooking on medium low heat in 2 tablespoons of olive oil for 15-20 minutes or until golden. Add red and green bell peppers, zucchini and 1 tablespoon of olive oil to the onions. Continue to sautÃƒÂ© 8-10 minutes, until the peppers and zucchini are tender.
Meanwhile, cook 8 ounces penne pasta in boiling water for 10 minutes or until tender; drain. Return hot pasta to pan; add vegetables and basil pesto sauce. Gently toss ingredients together to coat. Heat through for 5-10 minutes. Lightly mix in 1 cup shredded Italian cheeses and serve.
Makes 6 servings.