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Source: America's Favorite Food Associations

Red and Yellow Bell Pepper Pasta
A colorful and tasty treat.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 2 to 3 minutes
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3 Tablespoons olive oil
2 Pounds onions, thinly sliced
2 red bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
3 tablespoons sugar
2 cups chicken broth
4 tablespoons cornstarch
1/4 cup water
1 tablespoon grated lemon rind
2 tablespoons lemon juice
1 teaspoon basil
1 teaspoon mint
1/2 teaspoon salt
12 ounces tomato and spinach twist pasta
2 tablespoons Grated Parmesan cheese

Heat olive oil in heavy kettle. Add onions, peppers and sugar and stir fry 2 to 3 minutes until softened. Set aside. In a medium saucepan combine chicken broth, cornstarch dissolved in water, lemon rind, lemon juice, basil, mint, and salt. Cook, stirring constantly, over medium heat until thickened. Stir chicken broth/seasoning mixture into onion/pepper mixture and heat briefly. Meanwhile, prepare pasta according to package directions. Serve pepper sauce over hot pasta sprinkled with grated parmesan cheese.

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