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3 Tablespoons olive oil
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2 Pounds onions, thinly sliced
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2 red bell peppers, cut into thin strips
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2 yellow bell peppers, cut into thin strips
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3 tablespoons sugar
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2 cups chicken broth
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4 tablespoons cornstarch
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1/4 cup water
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1 tablespoon grated lemon rind
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2 tablespoons lemon juice
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1 teaspoon basil
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1 teaspoon mint
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1/2 teaspoon salt
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12 ounces tomato and spinach twist pasta
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2 tablespoons Grated Parmesan cheese
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