Ingredients
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10 ounces penne (I always use Whole Wheat if possible)
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3 tablespoons olive oil
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1 -2 medium onion, halved & sliced in thin wedges (depending on your love of onions)
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2 -4 garlic cloves, minced (depending on your love of garlic)
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2 teaspoons dried Italian herb seasoning
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14 ounces feta (cubed or crumbled into 1/4 inch pieces)
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freshly grated parmesan cheese
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fresh ground pepper, to taste
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3 medium bell peppers, halved & sliced in thin wedges (preferably 1 red, 1 orange & 1 green)
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1 (14 ounce) can kalamata olives, pittted, sliced in half
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10 -12 pieces sun-dried tomatoes packed in oil, sliced thin
Instructions
- In a large pot, cook penne according to package directions.
- (I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
- In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sauteé until tender crisp, about 10 to 12 minutes.
- Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
- Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
- Cook an additional 2 to 3 minutes, or until feta begins to melt.
- Top each serving with freshly grated Parmesan cheese.